4 Parmesan Folios™
4 cups Chicken Broth
1 cup Arborio Rice
2 tbsp. Olive Oil
1 small Onion – chopped
1 Clove Garlic – minced
¼ cup Dry White Wine
8 oz. Fresh Crimini or Baby Bella Mushrooms - chopped
1 tbsp. Fresh Parsley – chopped
4 tbsp. Butter
¼ cup Grated Parmigiano Reggiano
3 tbsp. Dried Porcini Mushrooms – diced
Pinch Salt and Pepper
Make 4 Parmesan Folios™ crisp bowls – as directed on package and set aside.
Heat the Porcini chicken broth in a medium sauce pan and add the diced Porcini mushrooms. Leave on low heat to steep. Put olive oil in a large heated skillet and add the onions, garlic, and
1 tbsp. butter. Sauté until translucent (about 3 -5 minutes). Then, add the fresh chopped mushrooms and rice. Stir quickly and continuously for 2 minutes. Add the white wine and continue to stir until the rice mixture has absorbed the wine. Begin adding 1 ladle at a time of the warm Porcini chicken broth, stirring as you add. As soon as the broth is absorbed, add another ladle and continue until all of the broth is added. Remove the hot skillet from the stove and stir the remaining butter and grated Parmigiano Reggiano. Add salt and pepper to taste. Fill each Parmesan Folios™ bowl with ¼ of the finished Risotto until all 4 Folios™ are filled. Top each with chopped fresh parsley and serve.
You can add some great taste and texture by sprinkling a crumbled Parmesan Folios™ on each bowl before serving!