Ingredients
- 5 cups canned low-salt chicken broth
- ½ ounce dried porcini mushrooms,* rinsed
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon extra-virgin olive oil
- 2 ½ cups finely chopped onions
- 12 ounces crimini mushrooms, finely chopped
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh marjoram
- 1 ½ cups arborio rice or medium-grain white rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- Additional grated Parmesan cheese
Directions
1. Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat. |
2. Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately. |