It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.
Here’s another risotto dish that celebrates the flavors of fall. Like most risotto dishes, they only appear to be complex when in reality they are a snap to make. Rich and meaty porcini mushrooms make this dish satisfying and substantial enough to serve as a meal in itself which is how I like it but you can also serve it as an accompaniment to roasted meat. If you don’t have porcini mushrooms you can substitute other flavorful varieties or you can use a combination of mushrooms for added texture and flavor. However you chose to make it or eat it, enjoy!
1 ounce dried porcini mushrooms
2 cups boiling water
3 cups vegetable broth
1 cup dry white wine
3 tablespoons butter
1 small onion, minced
1 ½ cups risotto rice
½ cup grated Parmesan cheese
- Place the porcini mushrooms in a small bowl. Cover with the boiling water and allow to sit until they are soft and have rehydrated, approximately 10 minutes. Drain well then cut into slices. Set aside.
- Heat the vegetable broth and white wine in a medium sized saucepan set over medium-high heat. Adjust the heat to keep the broth mixture at a low simmer.
- In a large saucepan, melt the butter over medium0high heat. Add the onions and sauté until soft and translucent, approximately 5-6 minutes.
- Add the rice to the onions and stir to combine. Add one ladleful of the broth to the pot and stir well. Stirring occasionally, continue cooking the rice until most of the liquid is absorbed before adding additional broth.
- Repeat this process until the rice is al dente. You may not need to use all of the broth.
- Add the reserved mushrooms with the last ladle of broth. Stir well to incorporate the mushrooms throughout the rice.
- Remove the pan from the heat and stir in the grated Parmesan. Serve immediately.
Serves: 4 as an entree or 6 as a side dish