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WILD MUSHROOM RISOTTO

Makes 6 servings

• 1 ounce dried wild mushrooms
• 3 cups water
• 2 cups chicken broth
• 1/4 cup butter, divided
• 1/2 cup chopped onion
• 1 cup uncooked arborio or medium grain rice
• 1/3 cup dry white wine
• 1/2 cup fresh or thawed frozen peas
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and ground white pepper to taste


Place mushrooms in 2-quart saucepan.
Pour 3 cups hot water over mushrooms; let stand 30 minutes or until soft.
Drain mushrooms, reserving liquid, and coarsely chop. Set aside.

Add broth to reserved liquid and heat over medium heat until it comes to a simmer.
Reduce heat to low and keep warm.

Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft.

Add rice and stir 2 to 3 minutes.

Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture.

Cook, uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, allowing each cup to be absorbed before adding another.

Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

Stir in mushrooms, peas, cream, cheese, salt, pepper and remaining butter.

Stir until mixture is creamy, about 2 to 3 minutes.

Serve immediately.

Each serving provides 324 calories, 7 grams protein, 18 grams fat, 32 grams carbohydrate, 2 grams dietary fiber, 53 milligrams cholesterol and 520 milligrams sodium.

USA Rice Federation www.usarice.com
 

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