Risotto With Wild Mushrooms (Based on a Barbara Kafka recipe, wiht Martha Stewart additions)
Yield: 4 servings as a first course; 6 as a side dish.
In a 10-inch quiche dish or a deep pie dish, stir together
2 tablespoons unsalted butter
1/2t thyme
2 tablespoons olive oil
1/2 cup minced yellow onion
Cook, uncovered, at 100 percent power for 4 minutes. Stir in
1t chopped garlic
1 cup raw arborio rice
Cook, uncovered, at 100 percent power for 4 minutes. Add most of
3 1/2 cups chicken broth (or canned broth) (more like 2.5 if using fresh mushrooms)
Cook, uncovered, at 100 percent power for 9 minutes. Stir in
1/3 cup dried porcini OR
10 oz fresh mushrooms
1/4c of the remaining broth;
cook, uncovered, for 9 minutes. Remove from oven. Add
remaining 1/4 cup broth.
Let stand, uncovered, 5 to 7 minutes while rice absorbs liquid; stir twice during standing time. Add
1t salt, depending on broth
Freshly ground black pepper to taste
1/4 cup finely chopped parsley
Freshly grated Parmesan cheese to taste.
Nutrition info
Makes 4 cups
Total: 1248 cal, fat 62.2g, pro 21g
4 servings: 1 cup/serving = 312 cal, fat 15.6g, pro 5.25g
6 servings: 2/3 cup/serving = 208 cal, fat 10.4g, pro 3.5g