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Mushroom and Sun-Dried Tomato Risotto

6 cups vegetable broth
1 cup dried shiitake mushroom
3 tablespoons olive oil
1 cup finely chopped shallot
3 cups thinly sliced cremini mushrooms
14 cup chopped sun-dried tomato
2 garlic cloves, minced
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
12 teaspoon ground nutmeg
12 teaspoon salt
fresh ground black pepper
1 12 cups arborio rice
black truffle oil (optional)


Bring broth to a simmer in a medium-size saucepan. Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender. Using a slotted spoon, transfer the mushrooms to a plate. When cool enough to handle, coarsely chop them. Cover the broth and keep warm over very low heat. In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes. Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes. Add the rice and stir with a wooden spoon for 2 minutes. Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes. Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy. ). This should take about 30 minutes. Spoon onto plates and sprinkle some truffle oil over each serving if you like.

Source: www.food.com