| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Risotto |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/2 |
oz |
Dried morel mushrooms |
| 1/4 |
oz |
Dried porcini mushrooms |
| 1 |
md |
Fresh portabello mushrooms |
| 6 |
md |
White mushrooms |
| 2/3 |
c |
Wild rice |
| 1 |
sm |
Butternut squash |
| 1 |
|
Scallion ; chopped fine |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion ; chopped |
| 1 |
tb |
Fresh garlic ; minced |
| 1 |
c |
Arborio rice |
| 5 |
c |
Light chicken stock |
|
|
( 2 cups stock/3 cup water) |
| 2 |
tb |
Parmesean cheese ; grated |
INSTRUCTIONS
Recipe by: Robin Garr Cook wild rice and set aside. soak dried mushrooms in
2 cups water for 30 minutes. Drain and strain and save soaking water. Rinse
dried mushrooms and chop carsley. Cut portabello mushroom into bite size
pieces.Slice white mushrooms. Saute the mushrooms in the 1 tbs. butter and
then simmer in 1/2 cup reserved mushroom liquid. Save the other part of
mushroom liquid. Prepare butternut squash by peeling and seeding it and cut
up and reserve 3/4 cup diced; the remainder place in boiling water and cook
till tender. Drain and puree (should have 1 cup). Set aside. Mix remaining
mushroom liquid with broth and chicken stock and bring to a simmer.
Meanwhile saute the onions and garlic in the oil until soft but not brown.
Add the 3/4 cup of diced squash, scallions and stir. Add the arborio rice
to the pan and 2 ladles full of the broth. Continue this standard procedure
for risotto (adding broth little by little) to keep the rice creamy and
tender. This should tak about 25 minutes. When rice is almost done, stir in
the reserved squash puree and wild rice and reserved mushrooms. Stir to
blend. Remove from heat Stir in the cheese and salt and pepper to taste.
Although a bit time consuming this recipe has a combination of delicious
flavors.
Source: Robin Garr
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”