NewYork-Presbyterian Hospital

Recipe Yield: 6 Servings

Ingredients

• 3 cups low sodium chicken broth
• 3 ounces or around 1/2 cup dried porcini mushrooms, rinsed
• 1 tablespoon butter
• 3 tablespoons extra-virgin olive oil
• 4 ounces or 1/2 cup onion, finely chopped
• 4 ounces or 1/2 cup cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 1/2 cups arborio rice
• 2 cups dry white wine
• 1 cup parmesan cheese, grated
• Salt and pepper to taste (1/8 teaspoon each)

Directions

1. Bring broth to a simmer in a medium saucepan. Add porcini mushrooms and cook until tender, about 2 minutes. Transfer to plate to cool. Once cooled, finely chop. Cover broth and keep on low heat.
2. Melt butter with oil in a heavy large saucepan over medium heat. Add onions and sauté for 10 minutes or until tender. Add cremini mushrooms and saute for 8 minutes.
3. Add porcinis, garlic and thyme and sauté for 4 minutes. Add rice and stir for 2 minutes. Add wine and cook until liquid is absorbed, stirring often for 3 minutes.
4. Add 1 cup of hot broth and simmer until liquid is absorbed, stirring often for 8 minutes.
5. Continue adding broth 1/2 cup at a time. Stir often for 30 minutes or until rice is cooked and mixture is creamy.
6. Add 3/4 cup of cheese and reserve the remaining for garnish. Season with salt and pepper.

Nutrition Facts