Ingredients
- 1/2 cup dried porcini mushrooms
- 1 cup warm water
- 4 cups chicken broth
- 8 oz mixed mushrooms
- 1 1/2 tbsp butter
- 2 tbsp extra virgin olive oil
- 1/2 tsp fresh thyme
- 1 clove garlic
- 1 yellow onion
- 1 bay leaf
- 2 cups diced butternut squash
- 1/2 tsp wild porcini sea salt + more for garnish (optional)
- 1 1/2 cups short grain brown rice
- 1 cup white wine
- 1/2 tbsp chopped fresh sage
- 1/2 cup freshly grated parmesan cheese
- black pepper to taste (optional)
Steps
- Soak the dried porcini in the warm water for 10 minutes, then strain and reserve the soaking liquid.
- Heat the oil and butter in a large pot over medium heat, add mushrooms and thyme, and cook for 6 minutes.
- Add onion, garlic, bay leaf, and squash, then cook for 7 minutes until the onion softens.
- Stir in the rice for 2 minutes, add the wine, and cook until the wine is nearly absorbed.
- Add the broth and reserved porcini liquid 1/2 cup at a time, stirring until absorbed, for about 25 minutes.
- Stir in chopped porcini, sage, Parmesan, salt, and pepper, then remove the bay leaf and cook for 2 minutes.
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