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Side Dish
4 servings
45 minutes
20 minutes
Melissa's Corporate Chefs
½ ounce dried Porcini mushrooms
1½ cup red wine
3¾ cup vegetable stock
½ organic lemon juice, freshly squeezed
3 tablespoons butter, divided use
1 tablespoon organic parsley, finely chopped
2 tablespoons olive oil
1 small onion, finely chopped
1½ cup arborio rice
½ cup dry red wine
3 tablespoons Parmesan cheese, grated or shredded
Salt and pepper to taste
Soak the dried mushrooms in a bowl with the wine for at least 40 minutes.
Strain the wine through the cheesecloth and pour into a saucepan.
Add the stock and bring the liquid to a boil. Reduce heat enough to keep the stock hot.
Toss the mushrooms with the lemon juice and set aside.
Melt 1 tablespoon of butter in a pan and sauté the mushrooms until they give up their juices and begin to brown.
Stir in the parsley, cook for 30 seconds more, then transfer to a bowl.
Heat the olive oil and 1 tablespoon butter in the pan and sauté the onion until soft and translucent.
Add the rice and stir so that the grains are evenly coated with oil.
Stir in the mushrooms, add the wine and cook over medium heat until absorbed.
Add the warm stock, one ladle at a time, making sure the liquid is absorbed before adding more.
When all the liquid has been absorbed, remove the pan from heat, stir in the remaining butter, the parmesan cheese and salt and pepper.
Cover the pan and allow to rest 3-4 minutes before serving.
