Porcini Risotto
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
I cook many different Italian dishes, I have probably made this at least 12 times since I printed it, a long time ago, this is my favorite risotto !! Don`t make any major changes, I usually throw in a clove or two of garlic, and I have used shallots instead of onion, all worked great. I find the cooking time to be closer 25-26 min., to my liking, the rice should be a little al dente.
RECIPE SUBMITTED BY
P48422
United States