Nutritional Info

Nutrition Facts

Serving Size 1 (287g)

Calories 416
Calories from Fat 187 (45%)
Amount Per Serving %DIV
Total Fat 20.8g 32%
Saturated Fat 6.1g 31%
Monounsaturated Fat 10.9g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 112mg 37%
Sodium 989.7mg 43%
Potassium 244.4mg 5%
Total Carbohydrate 11.2g 4%
Dietary Fiber 0g 0%
Sugars 11g
Protein 39.9g 80%

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Recipe Description
Dried mushrooms are totally different from fresh. It is as if the mushroom's true earthy, musky essence has been trapped in a shriveled, dried shell. A small amount can bring a bit of the wildness of the woods into the kitchen.
Prep time
1 hr
Cook time
40 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Cup(c)  hot water
2/3 Cup(c)  dried porcini, or other dried mushrooms
3 Cup(c)  reduced sodium, defatted chicken broth
2 Tablespoon(T)  olive oil
3   shallots, chopped
1 Clove(clv)  garlic, minced
1/2 Pound(lb)  fresh shiitake mushroms, stems discarded and sliced
1 Cup(c)  arborio or other short grain rice
1/4 Teaspoon(t)  sage, dried
1/3 Cup(c)  parmesan cheese, grated
1/2 Teaspoon(t)  kosher salt
1/4 Teaspoon(t)  pepper, freshly ground

Preparation

Soak the dried mushrooms in the hot water until soft, about 40 minutes to 1 hour. Remove them with a slotted spoon and wipe off any grit still clinging to them. Coarsely chop and set aside. Pour the soaking water through a fine mesh sieve or a coffee filter. Combine the strained soaking water and the broth and heat it until almost boiling. In a 2 or 3 quart, heavy bottomed pot, heat the oil and cook the shallots and garlic until golden, about 3 minutes. Stir in the fresh mushrooms and cook until wilted. Add the rice and dried mushrooms and cook, stirring all the while, until the grains are shiny with oil. Stir in the sage. Add about 1 cup of the broth, bring to a boil, then reduce to a simmer, and stir until almost all of the liquid is absorbed. Pour in a 1/2 cup of the broth and stir and cook until the broth is absorbed. Continue to do this, 1/2 cup at a time, until all of the liquid is used and the rice is creamy on the outside, but still a bit firm to the bite. This will take about 20 to 25 minutes. Stir in the cheese, salt and pepper.

Additional notes

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Mushroom Risotto
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