Recipe by Manami
We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.
Top Review by SlowFoodie
An earthy sophisticated risotto. I varied the ingredients slightly, and it was fantastic. I used vegetable stock, because I don't care for chicken, instead of the dried porcini, I found a dried Wild Mushroom Medley at Trader Joe's, and I also used crimini instead of the white mushrooms. Very easy to make - this is in Giada's "Everyday" cookbook, but it certainly doesn't taste "everyday". As with any risotto, add the liquid a cup or so at a time. I found I only needed about 6 cups of the stock, but I did cover the pan for part of the simmer time. Whatever you do, don't omit the peas, even if you don't care for them, they add a necessary texture. The layers of flavor in this dish unfold with lovely complexity. This would be over-the-moon if you just happen to have a pinch of truffle salt - wow!
- 8 cups canned low sodium chicken broth
- 1⁄2 ounce dried porcini mushrooms
- 1⁄4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 cups arborio rice or 1 1⁄2 cups short-grain white rice
- 2⁄3 cup dry white wine
- 3⁄4 cup frozen peas
- 2⁄3 cup freshly grated parmesan cheese
- salt & freshly ground black pepper (optional)
Directions See How It's Made
- Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
- Set aside until the mushrooms are tender, about 5 minutes.
- Keep broth warm over very low heat.
- In a heavy large saucepan over medium heat, melt butter and add olive oil.
- Add the onions and saute until tender, about 8 minutes.
- Add the white mushrooms and garlic.
- Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
- Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes.
- Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes(the rice will absorb 6-8 cups of broth).
- Stir in the peas.
- Mix in the Parmesan cheese.
- Season with salt and pepper to taste.