Sunday, January 8, 2017

Risotto with Porcini Mushrooms

Developed January, 2005. Dried porcini are available online in bulk at modest prices. They keep forever.
1 oz dried porcini mushrooms
2 c boiling water

2-1/2 c water
2 t commercial chicken or vegetable stock concentrate
2 T olive oil plus some as garnish
1 T minced garlic
1/4 c minced shallot
1/2 c minced yellow onion
1/2 c dry white wine

1 c arborio rice

3/4 c Parmesan cheese, grated
Combine mushrooms and boiling water in a heat-proof container. Stir occasionally. After 20 minutes, filter the fluid mushroom broth through a coffee filter, and reserve the mushrooms and broth. Chop the mushrooms coarsely. Combine the reserved mushroom broth, water, and stock concentrate in a saucepan. Bring to a boil with stirring and keep hot. In a 12-inch skillet  heat the oil over medium and add the aromatics. Sauté until soft, and mix in the rice. Cook until the rice turns milky, add the wine and continue cooking until the wine is absorbed. Add hot mushroom-chicken stock to just cover the rice and stir. As stock is absorbed add more gradually until all the stock has been added, stirring between additions. Reduce heat, cover, and cook until the moisture is absorbed. Stir in the cheese, drizzle on oil and serve. Serves 4. For vegetarian, substitute vegetable stock for chicken stock.

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