May 6, 2012
Risotto Con Funghi Porcini
Note: Do not wash rice, doing so will remove the starch which helps risotto maintain its traditional look and taste. This is something my mother wouldn't approve :)
Ingredients: (serves 2)
1 cup Arborio or Carnaroli rice
2 Tbsp. butter
2 cups chicken or vegetable broth
¾ cup fresh or dried porcini mushrooms, sliced
¾ cup dried chanterelle mushrooms, persoaked in ½ cup water (keep this water to add to broth)
2 shallots, minced
2 Tbsp. olive oil
¼ cup dried white wine
2 Tbsp. parsley, chopped
salt and pepper to taste
1. Heat stock and mushroom water in a saucepan over medium-low heat. Keep this warm for later use.
2. In another saucepan, melt butter over medium heat. Add in the mushrooms and parsley and cook until soft. Remove from heat and set aside.
3. Heat olive oil in a pan over medium heat, sauté shallots until soft and fragrant. Add rice, stir to coat rice evenly with oil until the rice is toasted to a light golden color. Stir in the wine and cook until rice is fully absorbed over low heat. Next add in the half a cup of the broth at a time each time, stirring to prevent sticking and cook until rice is just al dente, about 18-20 minutes. (Adjust the broth to your taste if you like a smooth and creamy risotto)
4. Add in the mushrooms halfway towards the end of cooking time. Season to taste.
5. Spoon in warmed dish and sprinkle parmesan cheese to top.