from The Blue Zones Kitchen by Dan Buettner
This plant-forward risotto, made with hearty flavored porcini mushrooms, is easy to make and delicious.
½ white onion, minced
5 dried porcini mushrooms (or other dried wild mushroom), soaked in warm water for 30 minutes
2 cloves garlic
6 cups of water
Bunch parsley, minced
2 ¼ cups Arborio rice
2 cups fresh porcini mushrooms (or a variety of other mushrooms like chanterelles, stemmed shiitakes, or cremini)
Salt and Pepper
½ cup extra virgin olive oil
Grated pecorino cheese
1-In a soup pot, add onion, dried mushrooms, garlic, and water.
2-Bring to a boil and simmer over medium-low heat for about 20 minutes.
3-Add parsley, rice, and fresh mushrooms and simmer for another 25 minutes, or until rice is done. Be sure to stir the rice every few minutes so that it doesn’t burn.
4-Season with salt and pepper to taste before serving and add cheese, if using. Drizzle with olive oil to finish.