Piave, Porcini Mushroom
& Marsala Risotto

Piave, Porcini Mushroom & Marsala Risotto
~ I adapted this recipe from one I found while browsing online.
Serves 4 people as a main course and 5-6 as a side dish or appetizer.
 
Excellent for lunch, as an appetizer or dinner!
 
Ingredients:
2 oz or 60g dried porcini mushrooms
1 oz butter
1 tbsp olive oil
1 red onion chopped
1 clove garlic chopped or equivalent of pre-chopped in a jar
5 oz or 150g white mushrooms chopped
8 oz or 250 ml Marsala wine
1.5 cup risotto
3 cups or 750 ml hot vegetable or chicken stock
2 tbsp chopped thyme
150g grated Piave cheese
50g grated Piave cheese
Salt and Pepper
 
Preparation and Cooking:
Place dried mushrooms in a bowl with 1 cup hot water for 20 minutes to soften
 
In a large sauce pan melt butter with oil
 
Stir in onion, garlic and cook on medium heat for 2-3 minutes
 
Add rice and cook for an additional 2 min.
 
Drain and chop mushrooms
 
Save mushroom soaking liquid.
 
Add chopped mushrooms to sauce pan
 
Cook for an additional 4 minutes
 
Pour in Marsala wine and reserved mushroom liquid
 
Cook for another 3 minutes until most of the liquid has been absorbed
 
Stir in the grated Piave cheese and season to taste.
 
Risotto is ready when grains are tender
 
Serve immediately
 
Top with extra shavings Piave and ground pepper
 
Enjoy with a bold red of your choosing!!