Mushroom Risotto

Servings: 3 | Serving size: about 2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and keeps well for a a day or so in the refrigerator. Reheat gently.

Ingredients

• 2 tsp. extra virgin olive oil
• 4 cloves garlic (minced)
• 1 medium white onion (diced)
• 8 ounces crimini mushrooms (sliced)
• 1 cups arborio rice
• 1/4 cup white wine
• 2 1/2 cups water
• 1/8 tsp. salt
• fresh ground black pepper to taste
• 1 ounces dried shiitake, porcini or portobello mushrooms (powdered)
• 2 ounces goat cheese
• 1 ounce Parmigiano-Reggiano (grated)
• 10 grape tomatoes
• 2 tsp. capers
• 6 large leaves fresh basil (chiffonade)

Place a small skillet in the oven and preheat to 325°F.

Heat 1 teaspoon of the olive oil over medium high heat in a medium size skillet.

Add the onion and cook for 3 minutes. Stir frequently.

Add the minced garlic and cook for about 2 minutes. Stir frequently.

Add the mushrooms and cook over medium-high heat until they begin to turn brown.

Add the risotto and cook for about 1 minute, stirring frequently.

Add the white wine, water, salt, pepper, and dried mushroom powder.

When the risotto is simmering, reduce the heat to medium and cook, stirring frequently so that the rice will not stick to the bottom.

Place the remaining teaspoon of olive oil in the skillet in the oven and add the tomatoes.

Shake the pan and return to the oven.

After 5 minutes, shake the tomatoes in the pan and return it to the oven.

After another five minutes, add the capers to the pan with the tomatoes and toss well. Return the pan to the oven.

Remove the pan from the oven after 15 minutes and let stand to cool.

After about 15 minutes, check to see if the rice is done. Add more water 2 tablespoons at a time as needed.

When the rice is soft but not mushy, add the basil to the pan with the tomatoes and capers.

Toss well and serve the tomato-caper mixture over the risotto.