Mushroom Risotto

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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.

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