Risotto with Porcini Mushrooms

By á-289

Ingredients

• 1 pound fresh Porcini mushrooms (1-2 ounces if using dried)
• 1/2 of a small white onion, finely sliced
• 1/4 cup + 2 tablespoons butter
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine
• 1 cup freshly grated Parmigiano cheese
• 1/2 cup heavy cream (optional)
• 32 ounces chicken broth
• Salt and pepper to taste

Details

Servings 6
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

If using dried Porcini mushrooms (I’ve never seen fresh Porcini mushrooms!!), reconstitute the Porcini in a cup of very hot water for fifteen minutes.

Meanwhile, slice the onion finely and sauté it in ¼ cup of butter in a fairly large pan. Stir the rice into the pan. Sauté the rice for several minutes, until it becomes translucent, stir often.

Stir in the wine, and continue stirring until it has been totally incorporated. Stir in a first ladle (about a cup) of chicken broth, and while it's absorbing, chop the mushrooms and strain the liquid they soaked in to remove any dirt. Add the mushrooms and their liquid to the rice ... it will take a while for all that liquid to be absorbed ... stir occasionally. Continue adding broth a ladle at a time, stirring occasionally until the rice has absorbed most of the liquid before adding the next ladle (this is going to take 30-40 minutes). About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half of the cheese, the cream if you're using it, a little bit of ground pepper and cover the risotto for two minutes. Serve with the remaining grated cheese.
can contain sand. Add the mushrooms and their liquid to the rice. Continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half of the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.