Serves: 6
Total Calories: 674

1 ounce dried Porcini mushrooms (about 1 cup)
2 cups barely warm water for reconstituting mushrooms
4 cups chicken broth
1/4 cup olive oil
1 small yellow onion finely chopped
2 cups Arbotio or other imported risotto rice
sea salt and fresh pepper to taste
4 tablespoons chopped fresh parsley
good quality extra virgin olive oil to drizzle at end (optional)

Soak the mushrooms in the water at least 30 minutes. Lift mushrooms out by hand, squeezing as much water as possible out of them, letting the water flow back into the bowl to be saved for cooking later. Rinse the mushrooms in a strainer, making sure to wash away any soil. Pat dry in paper towels and chop. Strain the mushroom-soaking water and set aside to use later. Bring the chicken broth to a slow steady simmer. In a nice sturdy pot, add the olive oil and chopped onion and heat on medium-high. Cook, stirring the onion until it be - comes translucent, then add rice. Stir quickly until all the grains are well coated and glossy. Add 1/2 cup (I use a ladle) of the simmering chicken broth and cook, stirring con stantly with a long wooden spoon until all broth has been absorbed. Don’t stop stirring. When there’s no more liquid in the pot, add another 1/2 cup of broth and repeat, stirring con stantly. Continue this process for 10 minutes. After 10 minutes, add the reconstituted mushrooms and half their soaking water. Continue stirring and when the water has been ab sorbed, add the other half of the soaking water. Once this has evaporated, add 1/2 cup of wine and, stirring constantly, let this evaporate. Finish cooking rice by alternately adding 1/2 cups of wine and chicken broth. Cook the rice until it’s tender, but still firm (not mushy) and all the liquid has been absorbed. You may wind up with leftover wine and broth, or you may run out and have to start adding water. It depends on the brand of rice. Once the rice is cooked, take the pot off the heat and add a few grindings of fresh pepper. Salt to taste. Stir in the chopped parsley and serve. Top individual portions with a little extra virgin olive oil.

Nutritional Facts:

Serves: 6
Total Calories: 674
Calories from Fat: 112

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Asparagus Leek Risotto
Porcini Mushroom Risotto