Risotto with Porcini Mushrooms

By á-3209

Ingredients

• 1 cup minced onion
• 2 tbs minced shallots
• 12 oz fresh porcini mushrooms, sliced
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 6 1/2 cups hot chicken or veal stock
• 1/2 tsp salt
• 2 tbs butter, cut into bits
• 1/2 cup freshly grated Parmigiano
• Freshly ground pepper to taste

Details

Servings 4

Preparation

Step 1

In a medium casserole, heat olive oil and saute onion and shallots until golden; add mushrooms and saute til tender, about 5 minutes; add rice and stir to coat with oil. Add wine, stir well; add 1/2 cup hot chicken stock and salt. Cook, stirring constantly, til all liquid is absorbed. Continue to add hot stock in small batches and cook til each batch is absorbed, stirring constantly, until consistency is creamy.

Remove from heat and beat in butter and cheese, season with pepper to taste and serve.