Recipe by lazyme
Porcini mushrooms have such a nice earthy flavor in this risotto. The addition of caramelized onions and a little bit of cognac really make it special. From Bon Appetit.
Top Review by spooty3
This was a pretty nice dish - I had the recipe on hand for a few months until I finally got around to trying it. I made it exactly as written, except that instead of using canned chicken broth, I used chicken bouillon granules, making 4 cups worth of bouillon according to the recipe on its package. This was also the first time I'd ever bought dried mushrooms and rehydrated them - I'd never even heard of it before. The onions didn't really caramelize for me, as mentioned in the description, but I didn't mind. The results were quite tasty, but I found the flavor fairly strong - not unpleasant, just a bit surprising. It made a good volume of risotto, and lasted me for four dinners.
- 3 tablespoons butter
- 1 large onion, coarsely chopped
- 1 1⁄2 cups arborio rice
- 1 1⁄2 ounces dried porcini mushrooms, reconstituted in
- 1 1⁄2 cups water
- 4 cups chicken broth
- 1⁄4 cup cognac
- 1 tablespoon parmesan cheese
Directions See How It's Made
- Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes.
- Add rice, porcini, 1 cup porcini soaking liquid, 4 cups broth, and cognac. Bring to boil. Reduce heat to medium-low, simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes.
- Season with salt and pepper. Pass parmesan cheese separately.