Risotto Ai Funchi Secchi
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 2.50 | oz | Mushrooms, porcini dried |
| 2.50 | cup | Water |
| 1.88 | tbsp | Knorr Ultimate Low Sodium Roasted Beef Base 6 x 1 Lb |
| 1.90 | qt | Water |
| 5.00 | oz | Butter |
| 1.00 | x | Onions medium, diced |
| 4.00 | x | Sage leaves chopped |
| 2.50 | cup | Rice, arborio |
| 0.94 | cup | Wine, white |
| 3.75 | tbsp | Parsley chopped |
| 0.63 | cup | Parmesan cheese, grated |
Preparation
1. Soak porcini in 4 cups of warm water for 45 minutes. Carefully remove from water. Strain mushroom water and save to use later.
2. Prepare Knorr Ultimate Low Sodium Beef Base and hold hot.
3. Melt 6 oz of butter in a large sauté pan, add onion and sage leaves and cook until onions are soft, but not brown.
4. Add rice and toss to coat well. Add wine and allow to steam off, stirring constantly.
5. Add mushroom liquid and cook until almost dry, stirring often.
6. Add prepared Knorr Ultimate Low Sodium Beef Base one cup at a time, allowing to almost evaporate, before adding another cup of prepared base. Continue to add prepared base until rice is almost tender.
7. Remove from heat, add parsley, grated cheese and remaining butter. Cover and let stand for 3 minutes before serving.
Yield: 16 appetizers or 8 entrees
