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Salads & sides

Three-Mushroom Risotto

Three-Mushroom Risotto recipe
photo by:kraft
time
prep:
10 min
total:
55 min
servings
total:
8 servings, about 1/2 cup each
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What You Need

1/2
oz.  dried porcini mushrooms
1
cup  water
3
cups  chicken broth
2
Tbsp.  butter
1/2
cup  sliced shallots
1/2
lb.  sliced fresh button mushrooms
2
 portobello mushrooms (1/2 lb.), chopped
1
cup  Arborio rice, uncooked
1/2
cup  KRAFT Grated Parmesan Cheese, divided
2
Tbsp.  chopped fresh thyme

Make It

BRING porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.

MELT butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.

ADD warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.

Kraft Kitchens Tips

Variation
Substitute chicken stock for the broth, sliced baby bella mushrooms for the chopped portobello mushrooms and/or Italian parsley for the thyme.
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