Porcini Risotto

Risotto is such a classic Italian dish and it is without doubt a favorite for Wesley and me.  And porcini mushrooms are another absolute favorite.  Wow, oh wow, is this Porcini Risotto good.  And to take it to another level, use a Porcini Gourmet Salt throughout the cooking process.  We order ours (and lots of other salts) from www.FoodShedExchange.com.  They are amazing!  Risotto should be “al rondo”…”like a wave”…when it’s ready to serve.  The rice needs to be al dente and it should be creamy.  It takes a little practice.

Watch Kris and Wesley show you how to make the perfect Porcini Risotto and then see the full recipe below.  100% Loon Approved!

Porcini Risotto

Porcini Risotto
 
Prep time
Cook time
Total time
 
This Porcini Risotto is simply divine. Making the perfect risotto takes a little practice, but you can do it! Using Porcini Gourmet Salt (we get ours from www.FoodShedExchange.com) takes this dish from great to restaurant quality. Go for it! You're going to love this dish!
Author:
Recipe type: Italian
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 1 oz dried porcini
  • 4 cups chicken stock
  • ¼ cup olive oil
  • 1 shallot, diced
  • 1 clove garlic, diced
  • 1 tablespoon Porcini Salt, or 1 teaspoon of Kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1 teaspoon fresh thyme, chopped
  • 2 tablespoons unsalted butter
  • 1 cup Parmesan cheese, grated
Instructions
  1. Soak dried porcini in 3 cups water until rehydrated, about an hour, or boil the water, and place dried mushrooms in the hot water for 10 minutes.
  2. Strain the mushrooms, reserving the broth for the risotto. (Discard the last ½ inch of the liquid; it will contain a little grit from the porcini.)
  3. Roughly chop the mushrooms, then set aside.
  4. Place the mushroom broth and chicken stock in a medium pan and bring to a simmer.
  5. Heat the oil in a large saucepan over medium-high heat.
  6. Add onion and cook until translucent, about 4 minutes
  7. Add garlic and cook for about 30 more seconds.
  8. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly toasted (about 8 to 10 minutes).
  9. Add wine and stir until almost all the liquid has cooked off.
  10. Add hot stock, 1 cup at a time, continuously stirring until the liquid is almost completely absorbed.
  11. Add another cup of hot stock, and continue with the same process.
  12. Repeat with another cup of hot stock and then another.
  13. After 20 to 25 minutes, the rice should be close to al dente.
  14. Mix in the mushrooms, then the thyme (leave some for garnish).
  15. Taste and adjust seasoning.
  16. Remove from heat and stir in butter, then cheese.
  17. Serve at once.
  18. Enjoy!

 

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