Risotto al Porcini: Porcini Risotto

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Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
4 servings
Level:
--
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Ingredients

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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Newest Ratings and Reviews

Read all 6 reviews

  • 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!

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  • 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!

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  • 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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