Ingredients
Instructions
- Add dried mushrooms to heatproof measuring cup; pour boiling water over top. Let stand for about 10 minutes or until mushrooms are tender. Strain mushrooms, reserving mushroom liquid.
- In saucepan, combine broth, reserved mushroom liquid and bay leaves; bring to simmer. Reduce heat to low to maintain heat.
- Heat 2 tbsp butter in high-sided large skillet set over medium heat; cook shallots, celery, half of the garlic, thyme, rosemary, and 1/2 tsp each salt and pepper for 3 to 5 minutes or until shallots and celery are slightly softened. Stir in rice; cook for 2 to 3 minutes or until well coated. Pour in wine and add reserved mushrooms; cook, stirring constantly, until most of the liquid is absorbed.
- Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
- Meanwhile, heat remaining butter and oil in separate skillet set over high heat; cook mixed mushrooms, and remaining garlic, salt and pepper for 5 to 8 minutes or until golden brown and tender.
- Stir half of the mushrooms and cream into risotto; cook for 1 to 2 minutes or until heated through. Stir in half of the Gruyère. Remove from heat. Stir in parsley and chives. Top with remaining mushrooms and Gruyère.
Gourmet Mushroom Risotto
When you think of a comforting risotto dish, you might imagine a Classic Italian Risotto or a creamy mushroom risotto at the very top of your list. We’ve enhanced the classic recipe to include a medley of dried and fresh mushrooms for balanced taste.
The luscious texture of this dish is of course due to using the ideal rice - RiceSelect® Arborio Rice. The medium grains contain the perfect amount of starch that is released when stirred with heat and liquid. Added to that is a touch of cream and Gruyère cheese for added flavor and an indulgent gooey texture.
To introduce a dash of color, garnish with freshly chopped herbs such as parsley and chives for the perfect finishing touch.
Which Mushrooms Are Best?
When it comes to choosing mushrooms to add into your meal, some recommend using porcini, portobello or shiitake mushrooms as they are larger in size and offer a nice meaty texture for this naturally vegetarian dish. However, white button mushrooms are more commonly found year round and also make a great addition.
The truth is that it all comes down to preference in taste, texture and overall presentation of your meal. This recipe calls for a medley of dried mushrooms as well as a fresh mix. Choose which mushrooms you prefer best from those listed above or any others such as oyster mushrooms or wild, baby bella, chanterelle and shimeji.
To continue cooking with more seasonal mushrooms or your favorite flavors, try a Brown Rice and Shiitake Pilaf, Mushroom Orzo, or a tasty side dish of sautéed mushrooms with pearl couscous. Learn how to cook pearl couscous for best results!
