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How to Win at Brunch: Mushroom Risotto

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 2 ounces dried porcini mushrooms
  • 2 cups warm water
  • 6 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • large pinch of crushed red pepper
  • 1/3 cup minced onion or shallot
  • 1 large clove garlic, minced
  • 1 1/2 cups risotto rice such as Arborio, Carnaroli or Vialone Nano
  • 1/2 cup dry white wine
  • 1 tablespoon truffle butter, unsalted butter or truffle oil
  • 1 cup freshly grated Parmesan
  • 3 tablespoons minced fresh Italian parsley
  • fine sea salt
  • freshly ground black pepper
  • additional grated Parmesan, to taste

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Rinse dried porcini mushrooms in cold water. Remove and discard any pebbles. Strain. Place mushrooms in a bowl with warm water. Set aside for at least 30 minutes.

Make Broth:
Strain mushroom soaking liquid through a fine sieve into a medium saucepan and add chicken stock. Bring broth to a low simmer over medium–low heat. Coarsely chop strained mushrooms and set aside. In a large casserole, heat butter and olive oil over low heat. Add crushed red pepper. Add onion or shallot and garlic and sweated until soft, about 5 minutes. Do not brown. Add rice to casserole and stir with a wooden spoon for 2 minutes. Increase heat to medium and add white wine, stirring until it is completely absorbed. Add chopped mushrooms and ½ cup simmering broth. Stir until broth is almost completely absorbed. Continue to add broth, ½ cup at a time, stirring and waiting for broth to be absorbed before adding more. If broth runs out before rice is al dente, continue with ½ cups of simmering water.

When rice is al dente, stir in a final ¼ cup of simmering broth or water and remove from heat. Stir in truffle butter, Parmesan and parsley. Season with salt and pepper. Cover if not serving right away. Divide risotto among 8 salad or soup plates. Serve hot and pass additional grated Parmesan.

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