Three-Mushroom Risotto

 

1

package (about 1.25 oz) dried porcini mushrooms (about 1 cup)

3

cups reduced-sodium vegetable broth

1

cup water

2

tablespoons olive or canola oil

2

tablespoons chopped fresh parsley

3

cloves garlic, finely chopped

2

medium green onions, sliced (2 tablespoons)

1

cup uncooked Arborio or medium-grain white rice

1

package (about 3.5 oz) fresh shiitake mushrooms, thinly sliced (1 1/2 cups)

1

package (about 5.5 oz) fresh crimini mushrooms, thinly sliced (2 cups)

1/4

cup freshly grated or shredded Parmesan cheese

1

tablespoon balsamic vinegar

• 1 In small bowl, place porcini mushrooms; add enough warm water to cover. Let stand at room temperature about 1 hour or until tender; drain.
• 2 In 2-quart saucepan, heat broth and water over medium heat.
• 3 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add parsley, garlic and onions; cook about 5 minutes, stirring frequently, until onions are tender.
• 4 Stir in rice. Cook, stirring, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• 5 Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is moist. Remove from heat.
• 6 Stir in cheese and vinegar.