Risotto with porcini mushrooms

Yield: 9 Servings

Ingredients:

1 oz Dried porcini soaked in 1 Cup hot water for 1 hour
6 T Unsalted butter divided use
1 T Olive oil
1 Medium red onion peeled and Chopped
1 cl Garlic peeled and chopped
1/2 c Red table wine
14 oz Arborio rice about 2 cups
6 c Meat or vegetable stock Heated divided use
2 t Fine sea salt or to taste
1/4 t Freshly ground black pepper Or to taste
4 T Chopped flat-leaf parsley
2 oz Parmigiano-Reggiano (about
1/2 cup)

Instructions:

grated 1. Drain reserving the liquid and rinse the mushroom well. Cut them into strips. 2. Heat 3 T of the butter and the olkive oil in a large (12") skillet or saute pan and add the onion and garlic. Saute gently for 2 minutes add the wine and continue stirring until the wine has almost disappeared. 3. add the srborio rice and saute 1 minute stirring constantly. still stirring add a large (6-ounce) ladle of meat or vegetable stock. When the stock has disappeared adde the rehydrated drained porcini and still stirring another ladle of stock. When the stock has been absorbed add the mushroom liquid through a fine strainer. Continue adding stock as needed until the rice is cooked about 20 minutes. You may not need all the liquid or you may need more.) The rice is cooked when it is tender and creamy with a slightly crunchy center. Add the salt and pepper. 4. Remove from heat stir in parsley and remaining butter until well mixed then stir in the Parmigiano-Reggiano and serve. FOR EXTRA LIGHT: Eliminate the butter use 1-1/2 T olive oil and reduce the Parmigiano-Reggiano by half. MAKE IT AHEAD: You can make the risotto up to 2 hours in advance through Step 3 reserving 1 cup of stock. Wheen you are ready heat the risotto stir in the reserved stock and proceed with Step 4. SERVING SUGGESTION: For a light luncheon or supper serve with a Caesar salad. If you want to serve as a first course serve a very small portion followed by grilled chicken meat or fish. NUTRITUTIONAL INFORMATION (per serving based on 9 servings): 304 calories 11.5 grams fat 6.1 grams saturated fat 25 milligrams cholesterol 1247 milligrams sodium 34% calories from fat. SOURCE: HomeChef Newport Beach The Essential Series stocks and sauces class as published in the Orange County Register.