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 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.
By matthew_maurice...
Fremont, CA
on September 16, 2007
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When I saw both dried and fresh porcini listed, I was a little unsure, but after making this I realize the combination is brilliant! This risotto is very earthy and satisfying. More importantly it's much faster and easier than a lot of other recipes.
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