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Three-Mushroom Risotto
Three-Mushroom Risotto
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Prep Time:
10 minutes
Total Time:
1 hour 35 minutes
Transport yourself to an Italian market with this decadent wild mushroom risotto.
Ingredients:
  • 1 package (about 1.25 ounces) dried porcini mushrooms (1 cup)
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons chopped fresh parsley
  • 4 garlic cloves, finely chopped
  • 2 medium green onions, sliced (2 tablespoons)
  • 1 cup uncooked Arborio rice or regular long-grain rice
  • 1 package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced
  • 1 package (about 5.5 ounces) fresh cremini mushrooms, thinly sliced
  • 3 1/2 cups Progresso™ chicken broth (from 32-ounces carton), warmed
  • 1/2 cup freshly grated or shredded Parmesan cheese
  • 1 tablespoon balsamic vinegar
Instructions:
  • Soak porcini mushrooms in warm water until tender, about 1 hour; then drain.
  • In a 10-inch nonstick skillet, heat oil over medium-high heat. Cook parsley, garlic, and onions for about 5 minutes, stirring frequently, until the onions are tender.
  • Combine the rice and cook until the edges of the kernels turn translucent. Add the porcini, shiitake, and crimini mushrooms and continue cooking uncovered for about 3 minutes until mushrooms are tender, stirring frequently.
  • Lower heat to medium and pour in 1 cup of broth. Simmer uncovered for about 5 minutes, stirring often, until the broth is absorbed. Add the rest of the broth in 1/2 cup increments, cooking for about 3 minutes after each addition, occasionally stirring until the broth is absorbed, and the rice is just tender and the mixture is moist.
  • Incorporate the cheese and vinegar.

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