Smokey Mushroom Risotto (for two)

  • 1 cup arborio rice
  • 1 cup vegetable stock
  • 1/2 cup dried porcini mushrooms
  • Olive oil
  • 1 small shallot
  • 1 clove garlic
  • 1/2 cup red wine
  • salt
  • pepper
  • 2 oz Treeline Classic cheese

Soak the dried mushrooms in the vegetable stock and keep hot.

In a heavy-bottomed saucepan, brown the shallot and garlic in the olive oil. Add the rice so it is lightly toasted.

Add the wine and stir while at a gentle boil.

One ladle at a time, with the rice at a gentle boil, add the vegetable stock and mushrooms so that the stock cooks into the rice. When the rice is al dente (about 18 minutes), make sure there is enough liquid (add water if necessary). Keep the rice boiling very gently.

Grate the cheese and stir it in. Turn off the heat. Add salt to taste. Serve with ground pepper.

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