Dairy-Free Wild Mushroom and Tarragon Risotto - alive magazine

Name: 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

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This lightened-up version of the comforting Italian dish calls for wild mushrooms instead of heaps of cream, butter, and cheese. The mushrooms add a gourmet…

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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