Mushroom Risotto

FREE RECIPE PREVIEW

Ingredients — preview

• 2 pounds mushrooms (white or brown button) crushed with back of knife
• 2 ounces dried porcini mushrooms
• 20 sprigs fresh thyme
• 6 cloves garlic crushed
• 1 each onion cut into fourths
• 10 each black peppercorns
• 2 1/2 quarts cold water

Preparation — preview

1. Wash mushrooms under cold water. Place all the ingredients in a large sauce pot. Pour in 2 1/2 quarts cold water and simmer for 1 hour. Strain and hold warm for risotto.
2. Have hot mushroom broth (not boiling) next to you for risotto. Saute the rice in a little oil until "toasted" but not brown. Add wine and cook for about 3-4 minutes until the rice has absorbed most of the wine.