Shelly's Recipe

THREE-MUSHROOM RISOTTO

Category: Rice/Risotto

1 (about 1.25 oz) pkg dried porcini mushrooms (1 cup)
1/4 cup olive or vegetable oil
2 tbsp chopped fresh parsley
4 garlic cloves, finely chopped
2 medium green onions, sliced (2 tbsp)
1 cup uncooked Arborio rice or regular long-grain rice
1 (about 3.5 oz) pkg fresh shiitake mushrooms, thinly sliced
1 (about 5.5 oz) pkg fresh crimini mushrooms, thinly sliced
3 1/2 cups chicken broth, warmed
1/2 cup freshly grated or shredded Parmesan cheese
1 tbsp balsamic vinegar

Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.

Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.

Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist. Stir in cheese and vinegar. Serves 4-6