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Mushroom Risotto
Course:
Dinner, Lunch, Main Course, Main Dish
Cuisine:
American, Italian, Vegetarian
Materials
1
pound
portabella mushrooms
black removed & sliced
1
pound
shiitake mushrooms
sliced
8
ounces large
oyster mushrooms
sliced
2
ounces
porcini mushrooms-dried
1/4
cup
garlic (fresh)
chopped
1/2
cup
shallots
sliced
1/2
cup
medium white wine
3
tablespoons
sage (fresh)
3
cups
bown rice-short grain-dry
6
cups
water
1
cup
milk (skim)
2
tablespoons
parsley (fresh)
chopped
2
tablespoons
basil (fresh)
chopped
1/2
tsp
black pepper
to taste
4
tablespoons
soy sauce, low sodium
Instructions
In hot saucepan saute garlic, mushrooms, shallots, brown rice until garlic is golden brown.
Add all herbs and white wine.
Cook over medium heat until wine is evaporated.
Add 2 cups water.
Continue to cook over medium heat stirring every minute or two.
When water is evaporated add milk, salt and soy.
Rice should be a little loose.
Add basil & parsley and serve immediately.