We start off by preparing the mushrooms. We bring 3 and a half cups of water to a boil and pour over the dried porcini mushrooms in a medium bowl. We let soak for about 15 minutes while we prepare the button mushrooms.
We slice the white button mushrooms. We heat a tablespoon of olive oil in a pan and saute the mushrooms for about 5 minutes until browned and tender. We add the garlic and some salt and pepper and turn off the heat, reserving the pan on the stove.
We drain the porcini through a fine-mesh strainer, reserving the liquid. We rinse the porcini, making sure they are clean, and chop them on a cutting board. We add these mushrooms to the pan of cooked mushrooms on the stove
We strain the liquid again through a few layers of paper towels in the strainer. We want the liquid to be free of any sand.
In a medium pot, we bring the vegetable stock and porcini liquid to a boil and then lower the heat to keep at a bare simmer.
In our dutch oven, we heat the remaining 2 tablespoons of oil and saute the shallots. After a minute, we add the rice and stir with a wooden spoon to coat each rice kernel with the oil.
We add the dry sherry and continue to stir until all liquid is absorbed. We then begin adding the stock, 1/2 cup at a time, continuously stirring until each addition is absorbed. After about 15 minutes, we begin tasting the rice. We want it to be just al dente, not mushy.
When it is almost tender, we add the mushrooms and taste for salt and pepper. When done, we take the dutch oven off the heat, add the Locatelli and a little remaining stock.
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|Serving Size: 1 Serving (384g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 79 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.6mg||7 %|
|Sodium 1019.4mg||35 %|
|Potassium 294.5mg||8 %|
|Total Carbohydrate 81.2g||24 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 78.2g|
|Protein 14.9g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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