Wild Mushroom Risotto with Roasted Beets recipe | PCC Community Markets

Ingredients

• 1/2 ounce dried porcini mushrooms
• 1 1/2 cups very hot water
• 1/4 cup fruity olive oil
• 1/4 cup minced shallots
• 1 cup sliced fresh chanterelles (or substitute crimini if chanterelles are unavailable)
• 1 cup Arborio rice
• 1/2 cup good dry white wine
• 3 to 4 cups flavorful chicken or vegetable broth
• 3 tablespoons fresh basil, finely chopped
• 1 cup freshly grated Parmesan
• Salt and pepper to taste
• Roasted Beets