Dried Porcini Mushroom RisottoJared Sewchurran
This gorgeous Italian risotto pairs perfectly with a light and crisp chardonnay and is ideal as a side dish to any main meal or simply magnifico as a meal on its own.
1 cup dried porcini or other dried mushrooms
3 cups hot water, more if needed
3 1/2 cups broth or homemade stock, more if needed
3 tablespoons extra virgin olive oil
1 onion, chopped
5 cloves garlic, minced
2 cups arborio rice
1/4 cup dry white wine
1 1/4 teaspoons salt
2 tablespoons butter
1/4 teaspoon fresh-ground black pepper
1 small handful Grated Parmesan, freshly grated, plus extra for serving
Rehydrate dried porcini in water. (Keep water aside for use later.)
Prepare stock and keep warm.
Heat some olive oil in a pan. Sautee onions and garlic (this should not brown).
Add in porcini and toss in pan for about 30 seconds.
Add in dry white wine (toss for about 30 seconds)
Add risotto (toss for about a minute)
Add in the water from the porcini.
Lastly, add ladles of stock gradually to rice until you get a creamy consistency.
Add in a spoon of butter and serve immediately with grated parmesan.
Did you have fun making this Italian recipe? We’d love to hear from you in the comments section below. Even better – share your pics on social media and tag us @bole.foods – Ciao bella!