Wild Mushroom Risotto
A typical serving of risotto contains nearly 8 grams of heart-damaging saturated fat. That's more saturated fat than two McDonald's hamburgers. Our Pritikin Wild Mushroom Risotto has 0 grams of saturated fat, but loads of earthy Italian punch.
Yield: 8 people
- 1 ounce porcini mushrooms dried
- 2 tablespoons garlic chopped
- 1/2 pound portobello mushrooms black skin removed,sliced
- 1/2 pound shiitake mushrooms sliced
- 1 cup oyster mushrooms large size, sliced
- 1/4 cup shallots sliced
- 1-1/2 cups brown rice, short grain dry
- 1/4 cup white wine
- 1-1/2 tablespoons sage (fresh) leaves chopped
- 3 cups water simmering hot, divided use
- 1/2 cup milk (skim)
- 1/4 teaspoon black pepper
- 2 teaspoons soy sauce, low sodium
- 1 tablespoon Italian parsley (fresh) leaves chopped
- 1 tablespoon basil (fresh) leaves chopped
- Soak porcini in a cup of very hot water for about 20 minutes. Drain. Chop porcini.
- In large hot nonstick saucepan, sauté garlic, all mushrooms, shallots, and brown rice until garlic is golden brown. Add white wine and sage. Cook over medium heat, stirring frequently, until wine is evaporated.
- Add 1 cup of simmering hot water. Continue to cook over medium heat, stirring frequently, until water is completely absorbed. Begin to add more water, a few ounces at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next few ounces of water. Stir frequently to prevent sticking.
- When all 3 cups of water are absorbed, add milk, black pepper, and soy sauce. Rice should be a little loose. Add parsley and basil. Serve immediately.