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RISOTTO - Risotto al Porcini: Porcini Risotto :]>
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| Recipe copyright 2001, Mario Batali. All Rights Reserved. Serves: 4 servings Ingredients | |
| 1/4 cup | extra-virgin olive oil |
| 1 medium | onion, cut into 1/4-inch dice |
| 2 cups | Arborio rice |
| 1/2-ounce dried porcini broken into pieces with your hands | |
| 1/2 cup | white wine |
| 4 cups | chicken stock, hot |
| 1/2 pound | fresh porcini cleaned and thinly sliced |
| 4 tablespoons (1/2 stick) | unsalted butter |
| 1/2 cup | freshly grated Parmigiano-Reggiano, plus more for sprinkling |
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the dried porcini.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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