Wild Mushroom Risotto with Roasted Beets recipe | PCC Community Markets

Name: 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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pccmarkets.com.

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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