Dairy-Free Wild Mushroom and Tarragon Risotto - alive magazine

Ingredients

• 3 oz (85 g) dried chanterelles, morels, or other wild mushrooms (see Tip)
• 6 cups (1.5 L) broth (see Tip)
• 1/4 tsp (1 mL) ground black pepper
• Salt, to taste
• 2 tsp (10 mL) extra-virgin olive oil
• 1 shallot or small onion, peeled and finely chopped
• 1 1/2 cups (350 mL) risotto rice, such as Arborio, Carnaroli, or Vialone Nano
• 1/4 cup (60 mL) white wine, dry vermouth, or additional broth
• 2 Tbsp (30 mL) freshly minced chives, or 2 tsp (10 mL) dried chives
• 1/4 cup (60 mL) chopped fresh tarragon leaves, or 1 Tbsp (15 mL) dried
• 1/4 cup (60 mL) grated Parmigiano-Reggiano or other aged, firm cheese (optional)
• Sautéed fresh mushrooms (optional