Mushroom Risotto

Prep Time:20 minutes Cook Time:30 minutes Total Time:50 minutes Servings: 4

ingredients

• 1 ounce dried mushrooms


• 1/2 cup water, just boiled


• 2 tablespoons butter


• 8 ounces mushrooms, sliced


• 1 onion, diced


• 2 cloves garlic, chopped


• 1 teaspoon thyme, chopped


• 1 cup arborio rice


• 1/2 cup white wine (or broth)


• 2 cups chicken stock (or vegetable broth, warm)


• 1 tablespoon butter


• 1/2 cup parmigiano reggiano (parmesan cheese), grated


• salt & pepper to taste

directions

Cover the dried mushrooms in the just boiled water and let sit until the mushrooms are tender, about 15 minutes, before chopping and reserving the liquid.

Option: Omit the dried mushrooms if you can’t find them.
Option: Instead of soaking the dried mushrooms and chopping them up you could grind them into a powder while dry and add the powder along with the broth!
Option: Add 1 tablespoon white miso paste at the end for a kick of flavour!
Option: Drizzle some truffle oil on before serving!

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