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Ingredientes
- 2 ounce dry porcini mushrooms
- 12 x dry morel mushrooms
- 5 1/2 c. chicken broth Butter as needed
- 1 Tbsp. minced shallots
- 2 x garlic cloves chopped
- 4 med fresh shiitake mushrooms sliced
- 1 c. dry white wine Salt to taste Freshly-grnd black pepper to taste
- 1 3/4 c. Arborio rice
- 1 Tbsp. mascarpone cheese
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. minced parsley
Direcciones
- Soak dry mushrooms in just sufficient chicken broth to cover for 2 hrs. Remove mushrooms from broth and squeeze dry. Chop mushrooms and set aside. Reserve broth.
- Heat 2 Tbsp. butter in saucepan over medium heat. Add in shallots, garlic, minced dry mushrooms and shiitake. Saute/fry 3 min. Add in wine and cook till liquid is absorbed. Add in reserved broth and cook till reduced by half, about 5 min. Add in salt and pepper to taste. Set aside.
- Bring remaining broth to simmer in saucepan and keep warm. Heat 1 Tbsp. butter in large skillet. Add in rice and stir about 2 min to coat grains. Add in 1/2 c. broth, stirring constantly with wooden spoon. Add in another 1/2 c. broth and cook, stirring till rice becomes dry. Repeat adding broth in increments, cooking and stirring till rice is tender and all broth is used, about 25 min.
- Stir in mushroom mix, mascarpone cheese, 1 Tbsp. butter and Parmesan. Add in more salt and pepper if needed. Remove from heat and mix well. Sprinkle with parsley before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 245 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.67g | 2% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 69mg | 3% |
| Potassium 231mg | 7% |
| Total Carbs 50.28g | 13% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.31g | 0% |
| Protein 6.69g | 11% |
