Porcini Risotto
Ingredients (20 servings)
| Amount | Measure | Name |
|---|---|---|
| 5.00 | oz | Mushrooms, porcini dried |
| 4.00 | cup | Water |
| 4.00 | tbsp | Knorr Ultimate Mushroom Base 6 x 1 Lb |
| 4.00 | qt | Water |
| 10.00 | oz | Butter |
| 3.00 | x | Onions, white medium, diced |
| 8.00 | x | Sage leaves chopped |
| 5.00 | cup | Rice, arborio |
| 1.50 | cup | Wine, white |
| 7.00 | tbsp | Parsley chopped |
| 1.25 | 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. Chop mushrooms.
2. Prepare Knorr Ultimate Mushroom Base and hold hot.
3. Melt 6 oz. of butter in a large saute 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 it is almost dry, stirring often.
6. Add prepared Knorr Ultimate Mushroom Base 4 cups at a time allowing to almost evaporate, before adding another 4 cups of Base. Continue to add Base until rice is tender. Add chopped mushrooms.
7. Remove from heat, add parsley, grated cheese and remaining butter. Cover and let stand for 3 minutes before serving.
Yield: 8 entrees or 16 appetizers
