5-6 cups low-sodium chicken or vegetable broth
½ cup fresh, or ¼ cup dry wild mushrooms (porcini or other)
1 teaspoon extra virgin olive oil
2 tablespoons ﬁnely chopped yellow onion
1 cup sun dried tomato risotto mix (can substitute 1 cup brown short grain or arborio rice and 1 tablespoon chopped sun dried tomatoes)
1 tablespoon unsalted butter
1 tablespoon grated Parmigiano-Reggiano cheese
1 tablespoon chopped Italian ﬂat leaf parsley
Sea salt and cracked black pepper to taste
1 tablespoon shaved Parmigiano-Reggiano cheese
4 ﬂat leaf Italian parsley sprigs for garnish
- In a sauce pan, combine the broth and mushrooms. Bring to a boil, then simmer for 10 minutes.
- Strain the mushrooms, reserving broth. Roughly chop the mushrooms and set aside, then return the broth to a simmer.
- While the broth simmers, in a separate heavy bottom sauce pan or Dutch oven, heat the olive oil over medium high heat. Add the chopped onion and sauté for about 1 minute. Add the risotto mix and sauté for another minute. Ladle 1 cup of the broth into the risotto pan and lower the heat to medium. Stir constantly for 3 minutes, until all of the liquid is absorbed. Continue adding 1 ladleful (about 5 oz) of hot broth every 3-5 minutes as it gets absorbed, stirring often. (Brown rice will take longer.)
- After about 20 minutes, when almost all of the stock is absorbed but the risotto still looks wet and glossy, turn oﬀ the heat, and stir in the mushrooms, butter, grated Parmigiano-Reggiano, chopped parsley and salt and pepper to taste.
- Add the remaining stock so that the risotto is again wet and glossy. Divide between 4 equal size dishes and garnish with the shaved parmesan and parsley sprigs.
Recipe and photo courtesy of Bella Sun Luci.
NutritionNutritional Analysis: Calories: 200
Total Fat: 9g
Saturated Fat: 4g