Mixed Mushroom Risotto

Yum. 


Amanda and I first made this recipe for her 21st birthday; four years later, we can't remember where it came from. It's delicious. Try it, unless you don't like mushrooms.

Mixed Mushroom Risotto
Serves 4-ish


2 tbsp dried porcini
2/3 C hot water
1 tbsp olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
6 C assorted mushrooms (we used an assortment of shiitake, crimini, and portobello)
1 1/4 C long grain brown rice
3 3/4 C vegetable stock, hot 
3 tbsp fresh parsley, chopped
Fresh grated parmesan
Salt and Pepper


Soak the dried porcini mushrooms in the hot water for 20 minutes. Meanwhile, heat a large pan with the olive oil to medium and add the shallots and garlic. Cook for 5 minutes.

Drain the porcini mushrooms but save the liquid. Add all of the mushrooms and the retained liquid and let the mushrooms cook down for 5-10 minutes.

Throw in the rice and 1/3 of the hot stock (keep the rest of the stock warm in a pan on the stove). Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed by the rice. Add a few more ladles full of stock, and repeat. Do this until all of the stock is absorbed. Taste your rice to ensure it is cooked enough, if not, you can add a little hot water until it is. 

Add the parsley, parmesan cheese, and salt and pepper to taste. Serve with a little extra parmesan sprinkled on top. Enjoy!