Description

Serve this mushroom risotto at your next special dinner. It's special because of the truffled Pecorino cheese and the wild mushrooms. It is easy to make, just a little time consuming, but it makes a very special meal.

Ingredients

• ½ oz. dried wild mushrooms (morels or porcini)
• 1 c. hot water
• 4 T. butter, divided
• 1 c. chopped yellow onion, divided
• 8 oz. fresh baby bella or cremini mushrooms, coarsely chopped
• 4 c. chicken stock/broth (or veggie stock/broth)
• 1½ c. arborio rice
• ½ c. white wine
• ½ t. salt
• 1 c. finely grated Pecorino cheese with truffles
• freshly ground black pepper
• freshly chopped parsley, for serving, if desired

Steps

1. Chop dried mushrooms into small pieces; place in a small bowl of hot water; set aside for at least 30 minutes.
2. While mushrooms are softening in the hot water, melt 2 T. butter in a deep, wide skillet over medium heat. Add ¼ c. onions; sauté 3 minutes. Add fresh mushrooms; cook just until softened, about 4 minutes. Transfer mushrooms to a bowl; cover; keep warm.
3. In a medium saucepan, heat stock/broth to boiling; cover; reduce heat to low; keep at a simmer.