April Risotto and BSD Challenge Results from Olive

For April's challenge I picked a mushroom risotto recipe to attempt. The ingredients are:

1/2 cup boiling water

1/2 oz dried porcini mushrooms

3 1/4 cups water

1 can (14 1/2 oz) chicken or vegetable broth

2 tbls butter

1 lbs sliced white mushrooms

1 1/4 tsp salt

1/4 tsp ground black pepper

pinch dried thyme

1 tbls olive oil

1 small chopped onion

2 cups Arborio rice

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

2 tbls chopped fresh parsley

Pour the boiling water over the dried porcini mushrooms and let stand for 30 minutes.

Remove the mushrooms, rinse to remove grit then chop.

Strain mushroom liquid through a sieve lined with a paper towel. (Yes, I do have a sieve).

In a sauce pan heat water, broth and mushroom liquid to a boil then simmer covered.

In a pan melt butter over med heat. Add white mushrooms, 1/2 tsp salt, pepper and thyme.

Cook mushrooms until tender and liquid has evaporated (about 10 min) then stir in porcini and transfer to a bowl.

In the pan heat oil over med heat, add onions and cook for about 5 min.

Add rice and remaining salt and cook, stirring frequently until the rice grains are opaque.

Add wine and cook until all liquid has been absorbed.

Add 1/2 cup simmering broth to rice stirring until absorbed.

Continue adding broth until rice is tender but still firm (about 25 min).

Stir in mushroom mix, Parmesan and parsley and heat through.

I also had the hubby grill up some delicious shrimp and thank goodness because the rice was still a bit crunchy. The hubby liked the flavor and tried it the next day to see if it softened up a bit (it hadn't). I am not a good rice cooker anyway so I did not expect a miracle.

I sent the hubby also to pick up the sparkling wine which took a few phone calls and asking employees for him to find what he was looking for. The wine he picked was kind of sweet but not a desert wine. It was actually really good and I would most likely have him get it again.