SAFFRON MUSHROOM RISOTTO

Ingredients

• ​2 pkgs (14 g each) dried porcini mushrooms (about 1 cup)
• Boiling water
• 8 cups no-salt-added chicken broth
• 1 tbsp salted butter
• 1 tbsp canola oil
• 2 tbsp finely chopped shallot
• 3 cloves garlic, finely chopped
• 2 cups arborio rice
• 1/4 cup dry white wine
• 1 tbsp brandy
• 1/2 tsp saffron threads
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp liquid honey
• 1 tbsp salted butter
• 1 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Place porcini mushrooms in a heatproof bowl. Pour boiling water over porcini mushrooms to cover. Let stand for 20 minutes or until tender.
2. Drain porcini mushrooms through a sieve. Rinse porcini mushrooms and pat dry with paper towels. Chop porcini mushrooms; set aside.
3. Heat broth to simmering in a large saucepan; keep warm.
4. Melt 1 tbsp butter with oil in a large non-stick frypan over medium heat. Add shallot and garlic; sauté for 2 minutes.
5. Add rice and sauté for 1 minute.
6. Add wine, brandy and saffron; cook, stirring frequently, until almost all of liquid is absorbed. Add 1 cup hot broth and cook, stirring constantly, until almost all of liquid is absorbed.
7. Add remaining 7 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and almost all of liquid is absorbed, about 35 - 40 minutes. Remove from heat.
8. Add porcini mushrooms, Parmesan cheese, honey, 1 tbsp butter, salt and pepper; stir until Parmesan cheese and butter are melted.