Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.
1/2 ounce dried porcini mushrooms
4 cups water
1/2 tablespoon olive oil
1/2 large onion, finely chopped
2 large garlic cloves, minced
4 large sage leaves, sliced
1 cup Arborio rice or medium-grain rice
1/4 cup dry red wine
1/2 cup grated Parmesan cheese
Minced fresh parsley
Additional grated Parmesan cheese
Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms.
Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 minutes.
Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.
Per serving: calories, 190; fat, 4g; sodium, 154 mg; cholesterol, 6 mg
Serves 6.
