REC: Mushroom Fennel Risotto

[Guest guest]

This is TNT and very very good. I added a little minced garlic, used

homemade veggie stock and substituted Romano for Parmesan as I don't like

Parmesan very much. Definitely not low-cal but mighty tasty.

 

Sheryl

* Exported from MasterCook *

 

Mushroom Fennel Risotto

 

Recipe By :Good Housekeeping, February, 1999

Serving Size : 6 Preparation Time :0:00

Categories : Grains Main Dishes

REG Sheryl D

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 to 1/2 oz pkg dried porcini mushrooms -- 0.35 to 0.5 oz

2 tablespoons butter

1 small fennel bulb -- cut in 1/4 " dice

1 small onion -- finely chopped

1 1/2 pounds assorted mushrooms (white, cremini,

shiitake, etc) -- sliced

14 1/2 oz can vegetable broth

1/2 teaspoon salt

1/4 teaspoon coarsely ground pepper

1/8 teaspoon thyme

1 tablespoon olive oil

2 cups arborio rice

1/2 cup dry white wine

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh parsley

 

Pour 3/4 cup boiling water over the porcini mushrooms and let stand 20

minutes. Strain the soaking liquid through a sieve lined with a paper

towel, reserving the liquid. Remove the paper towel from the sieve; return

the mushrooms to the sieve and rinse to remove any grit.

 

Meanwhile, in a 12 " skillet, melt 1 tbsp butter over medium heat. Add the

fennel and onion, and cook for 10 minutes, stirring occasionally. Add

remaining 1 tbsp butter and increase heat to medium high. Add the sliced

assorted mushrooms and cook for 10 minutes or until the veggies are tender,

stirring occasionally.

 

While the veggies are cooking, in a 3 qt saucepan, heat the mushroom

liquid, veggie broth and 3 1/2 cups water to a boil over high heat. Reduce

heat to low to maintain a simmer; cover.

 

Chop the porcini mushrooms; stir into the veggie mixture along with the

salt, pepepr and thyme; cook 2 minutes longer.

 

Add 1/2 cup simmering broth mixture to veggie mixture, stirring to loosen

the browned bits from the pan and cook 1 minute longer. Transfer the

mushroom mixture to a medium bowl.

 

In the same skillet, heat the oil over medium heat until hot. Add the rice

and cook stirring often, until the grains turn opaque, 2-3 minutes. Add

wine and cook, stirring, until the wine is absorbed. Add 1/2 cup simmering

broth mixture, stirring until the liquid is absorbed.

 

Continue cooking, adding the remaining broth, 1/2 cup at a time and

stirring after each addition, until the rice is tender but still firm and

all the liquid is absorbed. The risotto should have a creamy consistency

and this will take about 30 minutes. Stir in the mushroom mixture and

Parmesan; heat through. Sprinkle with parsley just before serving.

 

 

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Per serving: 733 Calories (kcal); 17g Total Fat; (21% calories from fat);

22g Protein; 118g Carbohydrate; 22mg Cholesterol; 4304mg Sodium

Food Exchanges: 7 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;

3 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0