- Cooking Time: 18
- Servings: 6
- Preparation Time:
- 2 1/2 - 2 3/4 cups Mushroom Broth (I use Mushroom broth in place of Beef but you can also do this with Chicken or vegetable stock)
- 2 TBSP olive oil
- 1 Shallot (Minced Fine) a finely diced leek is nice too (White part only)
- 1 cup Arborio, Carnaroli or Vialone nano rice
- 1/2 ounce dried porcini mushrooms, reconstituted
- the filtered water from mushroom soak
- black pepper (to taste)
- 2 TB freshly grated Pecorino Romano or Asiago d’Allevo
- 1 TB Butter
- 1 TB Porcini Olive Oil
- Sprinkle with Chopped Italian Parsley, or chives
- Soak the porcini mushrooms in 1 cup of warm water for about 30 minutes – remove mushrooms and squeeze out excess moisture and chop.
- Filter liquid through cheese cloth and reserve.
- Bring the mushroom stock to a simmer in a small sauce pan over low heat. Cover to keep it hot.
- In a medium, heavy saucepan, pour 2 tablespoons Olive oil and apply medium heat.
- Add the shallot or leek and sweat until it begins to turn translucent;
- Add the rice and stir to coat with the oil.
- Add the reserved liquid from the soaked mushrooms and simmer until it has almost evaporated, about 3 minutes.
- Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.
- Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition of the broth to absorb and pull the starch out of the rice before adding the next, just before adding the last ½ cup of liquid, toss in the chopped mushrooms; add the last ½ cup liquid and cook until the rice is tender but still al dente and the mixture is creamy, about 18 - 20 minutes.
- Remove from the heat.
- Stir in the tablespoon of butter, 2 tablespoons of grated cheese and salt & black pepper to taste.
- Cover and let stand for 3-5 minutes before serving
- Sprinkle with chopped parsley when serving.
NotesThis is my second favorite risotto; My first is the Lemon. If you check out that recipe you will notice these are very similar, aside from the addition of Mushrooms. I tend to follow the same formula of liquid to rice when making any kind of risotto. The only real differences are Butter vs oil; what kind of stock and whether I finish it off with more butter, oil, a certain cheese or mascarpone.
MidLife Road Trip's
Victory ala Mode: Recipes from the First Annual South Side Pie Challenge
I'm Making Cookies! with Douglas E. WelchSee More
Gluten Free Gingerbread Cupcake with Browned Butter Butter Cream Frosting
Cinnamon Blueberry Crumble
Mrs. Jackson’s Grits – “Selma”See More