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Risotto, Mushroom Fennel (D, TNT)
Source: "Good Housekeeping," February, 1999
Serves: 6

1/3-1/2 oz. package dried porcini mushrooms
2 tbsp. butter
1 small fennel bulb, cut in 1/4" dice
1 small onion, finely chopped
1-1/2 lb. assorted mushrooms (white, cremini, shiitake, etc.), sliced
14-1/2 oz. can vegetable broth
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/8 tsp. thyme
1 tbsp. olive oil
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley

Pour 3/4 cup boiling water over the porcini mushrooms and let stand 20 minutes. Strain the soaking liquid through a sieve lined with a paper towel, reserving the liquid.

Remove the paper towel from the sieve; return the mushrooms to the sieve and rinse to remove any grit.

Meanwhile, in a 12" skillet, melt 1 tbsp. butter over medium heat. Add the fennel and onion, and cook for 10 minutes, stirring occasionally. Add remaining 1 tbsp. butter and increase heat to medium high.

Add the sliced assorted mushrooms and cook for 10 minutes or until the veggies are tender, stirring occasionally.

While the veggies are cooking, in a 3-qt. saucepan, heat the mushroom liquid, veggie broth and 3-1/2 cups water to a boil over high heat. Reduce heat to low to maintain a simmer; cover.

Chop the porcini mushrooms; stir into the veggie mixture along with the salt, pepper and thyme; cook 2 minutes longer.

Add 1/2 cup simmering broth mixture to veggie mixture, stirring to loosen the browned bits from the pan and cook 1 minute longer. Transfer the mushroom mixture to a medium bowl.

In the same skillet, heat the oil over medium heat until hot. Add the rice and cook stirring often, until the grains turn opaque, 2-3 minutes. Add wine and cook, stirring, until the wine is absorbed. Add 1/2 cup simmering broth mixture, stirring until the liquid is absorbed.

Continue cooking, adding the remaining broth, 1/2 cup at a time and stirring after each addition, until the rice is tender but still firm and all the liquid is absorbed. The risotto should have a creamy consistency and this will take about 30 minutes.

Stir in the mushroom mixture and Parmesan; heat through. Sprinkle with parsley just before serving.

Poster's Notes:
Here is a TNT risotto recipe. I made a couple changes; added a little minced garlic, used homemade veggie stock and Romano rather than Parmesan as I am not fond of Parmesan. Just noticed the nutritional analysis. This is definitely not low-cal but it sure is delicious.

Posted by Sheryl Donner

Nutritional Info Per Serving: 733 Calories (kcal); 17g Total Fat; (21% calories from fat); 22g Protein; 118g Carbohydrate; 22mg Cholesterol; 4304mg Sodium
Food Exchanges: 7-1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3-1/2 Fat; 0 Other Carbohydrates