Porcini Mushroom Risotto

Serving Size: 10

A rich and earthy risotto with lots of umami is achieved by using dried mushrooms. This risotto makes a great main dish. Pair it with any of Foodom's delicious salad options to make it complete. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

Recipe by: Mayumi Tavalero

Cook Times

Active Prep10

Hands-On Cook35

Hands-Off Cook0

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

Ingredients

7 cup low sodium vegetable stock more or less depending on cooking
1 ounce dried porcini mushroom or assorted dried wild mushrooms
1 ½ tablespoon extra virgin olive oil
3 tablespoon unsalted butter
1 yellow onion small, finely chopped
3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
3/4 cup dry white wine such as Sauvignon Blanc
Kosher salt to taste
freshly ground black pepper to taste
3/4 cup Parmesan cheese grated
1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

Instructions

In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.
To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

Notes

NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

Reheating Instructions

If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

Nutrition