Mushroom Risotto

Name: Mushroom Risotto
Yield: Serves 6 as main course, 8 as first course
Cuisine: Europe, Italian
Ingredients: 2 , bay leaves; 6 sprigs, fresh thyme; 4 sprigs, fresh parsley leaves; 1 ounce, dried porcini mushrooms, rinsed in mesh strainer under running water; 3 1/2 cups, low-sodium chicken broth; 2 teaspoons, soy sauce; 6 tablespoons, unsalted butter; 1 1/4 pounds, cremini mushrooms, wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large; 2 , medium onions, chopped fine (2 cups); , Salt; 3 medium cloves, garlic, pressed through garlic press or minced (about 1 tablespoon); 1 pound, Arborio rice (2 1/8 cups); 1 cup, dry white wine or dry vermouth; 2 ounces, Parmesan cheese, finely grated (about 1 cup); 2 tablespoons, chopped fresh parsley leaves; , Ground black pepper

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Rice
Vegetables

Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV

Could we develop rich mushroom flavor without turning to pricey foraged fare?

SERVES 6 as main course, 8 as first course

TIME 1¾ hours

Why This Recipe Works

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