MUSHROOM RISOTTO

2-141/2 oz cans beef or chicken broth
3/4 oz Pistol River dried mushrooms
(any of our mushrooms work well in this recipe, our family like the sliced Shiitake)
2 tblsp butter
1/3 cup minced onion
3/4 cup white rice
1/4 cup dry wine
1 tblsp soy sauce

Put broth in a medium sauce pan, bring to a boil, add mushrooms remove from heat and let steep for about 25 minutes. Remove mushrooms from broth, strain the broth to remove any sediment and set aside.
In another pot melt butter, sauté the onion until edges are golden brown add the mushrooms and sauté for 2 minutes. Stir in rice, then wine and soy sauce, bring to a boil. Add all but 1/2 cup of the broth, reduce heat and simmer uncovered for about 20 to 25 minutes, stirring occasionally. Cook until rice is tender, adding the rest of the broth if necessary to keep the mixture creamy. Season with salt and pepper. Serves 4

BACK to Mushroom Recipes

 

"OUR BUSINESS IS MUSHROOMING"
Pistol River Mushroom Farm Inc.
24940 Pistol River Loop Gold Beach, Oregon 97444

    Phone (541) 247-9195    Toll Free Phone (877) 491-9195    Fax (541) 247-2294
E-Mail 
brian@pistolrivermushrooms.com

This Web Site Developed & Maintained  By Brian Hewgill