Mushroom and Sun-dried Tomato Risotto

6 C vegetable broth (4 tsp bouillon, 6 C water)
1 C dried shiitake mushrooms
3 Tbs olive oil
1 C finely chopped shallots
3 C thinly sliced cremini mushrooms
1/4 C chopped sun-dried tomatoes
1 1/2 tsp fresh thyme
1 1/2 tsp fresh rosemary
1/2 tsp nutmeg
black pepper
1 1/2 C arborio rice

Bring broth to simmer in medium-sized saucepan. Add shiitake mushrooms, simmer 2 minutes. Transfer mushrooms to plate, cool, and chop. Keep broth warm.

In medium-sized saucepan saute shallots 5 minutes, add cremini and sun-dried tomatoes, cook until mushrooms are tender and moisture released, about 7 minutes. Add shiitakes, herbs and spices and saute 3 minutes. Add rice and stir 2 minutes. Add 1 C broth stirring often. Simmer until liquid is absorbed, about 6 minutes. Add broth by cupfuls until rice is tender and broth is absorbed, about 30 minutes. Serve.

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