THREE-MUSHROOM RISOTTO

Three-Mushroom Risotto image

Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!

Provided by Betty Crocker Kitchens

Time 1h35m

Yield 6

Number Of Ingredients 11

Ingredients

1 package (about 1.25 ounces) dried porcini mushrooms (1 cup)
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
4 garlic cloves, finely chopped
2 medium green onions, sliced (2 tablespoons)
1 cup uncooked Arborio rice or regular long-grain rice
1 package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced
1 package (about 5.5 ounces) fresh cremini mushrooms, thinly sliced
3 1/2 cups Progresso™ chicken broth (from 32-ounces carton), warmed
1/2 cup freshly grated or shredded Parmesan cheese
1 tablespoon balsamic vinegar

Steps:

Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
Stir in cheese and vinegar.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg