RISOTTO ALLA FUNGHI PORCINI
Risotto Alla Funghi Porcini
- Cooking Time: 18
- Servings: 6
- 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.