Ingredients
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 cups Arborio rice
- 1/2-ounce dried porcini broken into pieces with your hands
- 1/2 cup white wine
- 3 1/2 cups chicken stock, hot
- 1/2 pound fresh porcini cleaned and thinly sliced
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling
Directions
In a 12 to 14-inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. Add the dried porcini.
Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.
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By maliagauchan_11...
NYC, NY
on March 12, 2012
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It's tasty.... but don't get half way through cooking it and realize the stock amount needs to be doubled like I did! Scrambing to find and heat more chicken stock in the midst of making risotto for guests is not fun! Bottom line... Double the stock!
By Natashja
NYC
on July 24, 2011
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Risotto is one of my all time favorite Italian dishes. This one truly is a restaurant worthy recipe, the taste of the porcini against the parmigiano is perfectly balanced. I didn't have fresh porcini only dried ones and it didn't compromise the taste, however I can only imagine how much more rich the taste would be with the fresh porcini mushrooms. I also substituted half of the chicken stock with the porcini liquid to give it that extra taste. All in all, this was delicious!
By Chef #1520219
freeport, NY
on April 07, 2010
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I believe there is an error in the amount of liquid/stock used. Risotto generally uses 4 parts liquid to 1 part rice. Thus 2 cups rice need 1/2 cup wine plus 7 1/2 cups liquid/stock.
I can only conclude that the amount of liquid called for would be for 1 cup arborio rice OR the 2 cups will need 8 cups of liquid.
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