Wild Mushroom Risotto

By Bostoncook

How to Cook Everything

Ingredients

• 3/4 ounce dried porcini mushrooms
• 4 cups chicken stock, or beef or vegetable
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups chopped mushrooms, variety
• 2 shallots, minced
• 1 1/2 cups arborio rice
• salt and pepper
• 1/2 cup dry white wine
• parmesan cheese

Details

Servings 6

Preparation

Step 1

1. Cover porcinis in boiling/hot water and let steep until softened. Chop, discarding tough segments. Reserve soaking liquid, strain to remove grit.

2. Heat butter and olive oil, add shallots and fresh and soaked mushrooms; saute until softened; 3-5 mins.

3. Add rice, stir to coat. Then add wine. Cook and stir over medium heat until absorbed.

4. Add strained mushroom soaking liquid, stir and cook until absorbed. Add stock, 1/2 cup at a time, until absorbed. Add parmesan at the end.

Would also be good drizzled with truffle oil or even regular olive oil. Also topped with fresh parsley, which was a great addition.

combo of his recipe using dried porcinis and fresh mushrooms. Delicious and probably our standard wild mushroom risotto recipe from here on out!