Prep 30 mins
Cook 30 mins
This is the risotto recipe I learned to make risotto with, and it's still my favorite.
- 6 cups homemade chicken broth or 6 cups canned broth, low salt variety
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onions
- 2 cups arborio rice
- 1 ounce dried porcini mushroom, soaked in
- 2 cups luke-warm water, for 30 minutes,drained,squeezed out,then chopped
- fresh ground black pepper
- kosher salt
- 1 cup fresh grated parmesan cheese
- Bring the broth to a simmer on the burner next to where you are cooking the risotto.
- Put a ladle next to the pot where you can reach it.
- In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
- Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
- Continue to stir the rice until it begins to take on a golden cast.
- Stir in 1/2 cup of the simmering broth.
- Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
- You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
- When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
- Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
- When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
- Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
- Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
- Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
- In total, this will probably take about 30 minutes.
- Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
- Stir, taste, adjust for salt and pepper if needed.
- Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.
This was a nice risotto however I didn't use low salt broth as recommended as I did not have any and so the end result was very salty. Apart from that a good risotto!
This is very good! I especially appreciated all the detail in the recipe, although before my rice started looking golden, the onion started to brown, so I had to add the stock a little early. It came out fine anyway, and made a very nice meal for us. Thank you for sharing this recipe.