Tuscan Mushroom Risotto
Tuscan mushroom risotto gets its depth from pairing dried porcini with ordinary white mushrooms. The porcini bring an earthy, concentrated savor, while the fresh mushrooms add body and bite. Everything cooks with the rice in one pan, and a splash of cream and a cup of grated cheese finish it. Choose Arborio or Carnaroli, the starchy medium grain rices that give risotto its creamy texture. Vegetable broth keeps it meat-free.
Instructions
Pour the broth into a medium saucepan and keep it hot over low heat while you cook the rice.
In a large pan over medium heat, combine the butter, garlic, shallots, both kinds of mushrooms and the rice. Cook for about 2 minutes, stirring well so every grain is coated in butter.
Pour in the white wine and let it simmer on low for 2 minutes.
With the lid off, add the hot broth and the cream. Simmer on low, stirring regularly, for about 25 minutes, until the liquid has been absorbed and the rice is tender.
Stir in your choice of cheese, then season with salt and freshly ground pepper to taste.
Serve garnished with the chopped parsley and a little more grated cheese.
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