Porcini Mushroom Risotto
1 ounce dried Porcini Mushrooms (you can find these at Williams Sonoma)
6 nice cloves of garlic, chopped
6 cups Chicken Stock (unsalted canned is good)
1 Tbsp olive oil
6 Tbsp unsalted butter
½ large onion, minced
½ tsp minced fresh sage
½ tsp minced fresh rosemary
1 pound Arborio rice
¾ cup dry white Italian wine – such as Pinot Grigio
Salt and freshly ground pepper
¼ cup grated Parmigano Regiano cheese
Soak the dried porcini in hot water for at least 20 minutes. Remove the porcini squeezing the liquid back into the bowl. Strain the liquid and add to the chicken stock. Chop up the porcini, but not too small.
Place the chicken stock in a pan and heat. Keep at simmer while adding to the rice.
In a pan add 4 Tbsp butter and 1 Tbsp olive oil. Sauté the onion and garlic until tender and just starting to brown a little.
Add the sage and rosemary and sauté for about 2 minutes..don’t burn them.
Add the rice and coat with oil. Cook until translucent with white dot in center of each grain.
Add the wine to the rice and cook, stirring continuously, until all the liquid is absorbed by the rice.
Begin adding the chicken stock ½ cup at a time and stirring continuously until the rice is al dente. This will take about 20 minutes. Add the chopped porcini about 5 minutes before the rice is done.
When the rice is ready, remove from the pan from the heat and add the remaining 2 Tbsp butter, salt and pepper and cheese and stir until creamy.
Serve immediately. Can be served alone with a salad or you can also add some roasted meat. Enjoy!
Derived from Rustic Italian Cooking by Arlene Feltman-Sailhac
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