| This recipe is liked by 0 person(s). |
Risotto with Dried Porcini Mushrooms
Nb persons: 6
Yield: 6
Preparation time: 20 min
Total time: 60 minutes
Source: Marcella Hazan
| Leaving aside the traditional risotto Milanese, risotto with funghi porcini is my favorite. The exquisite flavor of the porcini mushroom makes for a memorable meal. | |
| 1 ounce | imported dried porcini mushrooms |
| 1 quart | homemade meat broth or 1 cup of canned chicken broth mixed with 3 cups of water |
| 2 tablespoons | fine chopped shallots or yellow onion |
| 4 tablespoons | butter |
| 3 tablespoons | vegetable oil |
| 2 cups | raw Italian Arborio rice |
| 1/4 cup | freshly grated Parmesan cheese |
| Salt, if necessary | |
| Freshly grated pepper, about 4 twists of the mill | |
Soak the mushrooms in 2 cups of lukewarm water for at least 30 minutes before cooking. After the liquid turns very dark, stain it through a sieve lined with paper towels and set aside. Continue soaking and rinsing the mushrooms in frequent changes of water until the mushrooms are soft and thoroughly free of soil.
Bring the broth or the canned broth and water to a slow, steady simmer.
In a heavy-bottomed casserole, over medium-high heat, sauté the chopped shallots or onion in half the butter and all the oil until translucent but not brown. Add the rice and stir until is is well coated. Sauté lightly for a few moments and then add a ladleful, 1/2 cup, of the simmering broth. Continue adding a ladleful of the simmering broth after the liquid is fully absorbed into the rice. Stir frequently to avoid having the risotto stick. When the rice has cooked for 10 to 12 minutes add the mushrooms and 1/2 cup of the strained mushroom liquid, 1/2 cup at a time. After you've used up the mushroom liquid finish cooking the rice with hot broth. (If you run out of broth, add water).
When the rice is done, turn off the heat and mix in the grated Parmesan and the rest of the butter. Taste and correct for salt. Add a few twists of pepper and mix. Spoon the rice into a hot serving platter and serve immediately with a bowl of freshly grated Parmesan cheese on the side.
Recipe by Gourmet Living at https://gourmetliving.org/porcini-mushrooms-risotto/
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe