Porcini Mushroom and Sun-Dried Tomato Risotto

Risotto is one of Daniele's specialties, but since it is not a summer recipe, we hadn't cooked it in awhile and various types of risotto have not been featured on the blog. So, this is a first, although I'm sure we will make a variety of risotto recipes throughout the fall.

I love risotto and the main reason is because it is topped with heaps of melted Parmesan cheese. Can't get any better than that!

Porcini Mushroom and Sun-Dried Tomato Risotto
5-6 sun dried tomatoes
dried porcini mushrooms
1 garlic clove
1 cup risotto rice
1/2 cup (or more) shredded Parmesan cheese
1 1/2 cups chicken broth
1 tablespoon butter
1 small onion
salt
pepper

Begin by soaking the porcini mushrooms and sun-dried tomatoes in warm water. Also, heat up the chicken broth. Slice the onion thinly and begin cooking the onion and garlic clove in olive oil. After about 5 minutes add the mushrooms and sun dried tomatoes (which should be sliced into small pieces). Cook together for another 5 minutes, and then take out the garlic clove. Add rice and a bit of chicken broth. Add the chicken broth gradually until the rice is fully cooked, which should take about 30 minutes. Add salt and pepper to taste. When rice is finished (should be soft, no chewy texture), then add 1 tablespoon butter, Parmesan cheese, and stir together. A delightful warm dish for a chilly evening!

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 Fall has officially arrived, and today Daniele and I went up north to an apple festival. We sampled all things apple: apple pancakes, apple cider, apple pie, apple blintzes, apple sorbet! Therefore, this week will include photos of our applicious experience and hopefully some recipes of all things apple (we are thinking of applesauce, apple fritters, and apple chutney served with pork roast).