Wild Mushroom Risotto
- 1 ounce dried wild mushrooms (such as shiitake or porcini)
- 2 teaspoons olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 cup sliced fresh cremini or button mushrooms, or a combination of both
- 12 ounces dry pastina (or any tiny pasta)
- 1/4 teaspoon dried sage
- 4 cups reduced-sodium vegetable or chicken broth
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- In a small bowl, soak dried mushrooms in 1/2 cup hot water for 15 minutes.
- Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and garlic and cook 1 minute. Add fresh mushrooms and cook 3-5 minutes, until they begin to release juice. Add pastina and sage and cook 1 minute.
- Add 1/2 cup of the broth and simmer until the liquid is absorbed.
- Continue adding broth, 1/2 cup at a time, waiting until liquid is absorbed before adding more. (Total cooking time should be about 8 minutes.)
- Strain reconstituted mushrooms through a paper-towel-lined sieve, reserving the liquid. Rinse mushrooms to remove any dirt and slice into thin strips.
- Add mushrooms to pastina. Using a tablespoon, add most of the reserved liquid from the mushrooms to pasta. (Do not use the liquid at the very bottom of the cup, because it will have sediment.)
- Simmer until liquid is absorbed. Stir in Parmesan and cook 1 minute, until cheese melts. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve immediately.
- Nutritional information includes 1/8 teaspoon of added salt per serving.
Per serving: 298 kcal cal., 5 g fat (2 g sat. fat), 795 mg sodium, 3 g fiber, 2 g sugar, 14 g pro., 126 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet