Three-Mushroom Risotto

 

1

package (about 1.25 ounces) dried porcini mushrooms (1 cup)

1/4

cup olive or vegetable oil

2

tablespoons chopped fresh parsley

4

garlic cloves, finely chopped

2

medium green onions, sliced (2 tablespoons)

1

cup uncooked Arborio rice or regular long-grain rice

1

package (about 3.5 ounces) fresh shiitake mushrooms, thinly sliced

1

package (about 5.5 ounces) fresh crimini mushrooms, thinly sliced

3 1/2

cups Progresso® chicken broth (from 32-ounces carton), warmed

1/2

cup freshly grated or shredded Parmesan cheese

1

tablespoon balsamic vinegar

• 1 Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
• 2 Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
• 3 Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• 4 Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
• 5 Stir in cheese and vinegar.