Recipe

Risotto With Mushrooms And Parmesan Recipe

	Ravenseyes / All my dishes 6 months ago This is a classic Italian risotto of mixed msuhrooms, herbs and fresh Parmesan chesse, made using long grain brown rice. Serve very simply with a mixed green salad for a light evening meal Prep:15m Cook:40m Servings:4	Ravenseyes
	smooth comfort food

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Ingredients

2 tsps olive oil

4 shallots (finely chopped)

2 tbsps garlic (crushed))

2 tbsps porcini mushrooms (dried) (soaked in 2/3 cup Boiling water for 20 mins)

1 1/3 cup brown rice (long grain)

3 3/4 cups vegetable stock (homemade preferable)

6 cups mushrooms (crimini, shitake, chestnut, field mushrooms, baby bella) (sliced if large quartered if smaller)

3 tbsps parsley (flat leaf chopped)

1/2 cup Parmesan cheese

salt and pepper to, taste

Directions

Heat the oil in a large saucepan, add the shallots and garlic and cook gently for 5 mins.,stirring. Drain the porcini, reserving their liquids and chop roughly. Set aside. Add the brown rice to the shallot mixture and stir to coat the grains in the oil.

Stir the stock and the porcini liquid into the rice mixture. Bring to a boil, reduce heat and simmer uncovered for about 20 mins or until most of the liquid is absorbed, stirring frequently.

Add the porcini and fresh mushrooms, stir and cook for another 15 minutes, until the rice is tender and the liquid absorbed, stirring frequently.

Season with salt and pepper to taste, stir in chopped parsley and grated Parmesan and serve immediately.

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