Porcini Risotto

Porcini Risotto

Sarah Mickey All Recipes, Dried Mushroom Recipes, Porcini Mushroom Recipes, Recipes Adaptable to Any Mushroom Variety, Rice Recipes, Risotto Recipes 1 Comment

Porcini Risotto

Makes 8 Servings

Make your risotto more robust and complex with wild porcini mushrooms!

INGREDIENTS
  • 2 oz Dried Porcini Mushrooms, reconstituted & thinly sliced
  • 4 tbsp Olive Oil
  • 1 small Onion, minced
  • 2 cups Carnaroli Rice (could substitute Vialone Nano Rice or Arborio Rice)
  • ½ cup White Wine
  • Strained Mushroom Rehydrating Liquid + enough Chicken or Veggie stock to make 6 cups total
  • 2 tbsp Unsalted Butter, cut into small pieces
  • ½ cup Heavy Cream, whipped
  • 1 cup Parmesan Cheese, finely grated
  • ½ cup chopped Fresh Parsley
  • Salt and Pepper, to taste

DIRECTIONS

1

Sweat the onion in butter until translucent.
2

Add the rice and toast while stirring.
3

Deglaze the pan with the white wine. Cook until you can no longer smell alcohol.
4

Add the reconstituted mushrooms.
5

Begin to slowly add the stock in 8oz increments, letting it simmer down almost completely before adding more. Stir frequently.
6

Taste the rice for texture. It is done when al dente.
7

Transfer to a heated bowl, add ¾ of the cheese, 1 tbsp of butter and the whipped cream.
8

Gently fold in the cream, taste, and add salt, pepper to taste.
9

Drizzle on truffle oil if desired, then top with the remaining cheese and chopped parsley. Serve.
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