Risotto Con Funghi Porcini
By: Patricia Turo
Published: Friday, January 8, 2010 - 1:53pm

Ingredients




1 cup Arborio rice
5 cups broth (homemade or store bought, vegetable, chicken)
1 cup grated Parmesan cheese
1/2 pound fresh Porcini mushrooms, cut into bite size pieces
1 medium chopped onion
3 tablespoons of butter
3 tablespoons extra virgin olive oil
1 clove of chopped garlic
1/2 cup white wine
Freshly ground pepper

Preparation

1 Put the butter and oil in a saucepan and sauté the onions until translucent. Add the rice and allow it to cook until it becomes opaque. Pour in the wine so that it just covers the rice. Stir and allow the rice to absorb the wine on a medium heat. Heat the broth and begin to add it in by just keeping the rice covered with liquid. As soon as the rice absorbs the liquid, add a little more. Stir occasionally and continue this process until the rice is almost done. Add the mushrooms and allow them to cook in the rice for another 2-3 minutes. The entire cooking process takes about 20 minutes. Remove the rice from the stove and add the grated cheese, stir and add a little freshly ground pepper. 2 Note: Risotto cannot be leftover. It must be served immediately as the rice will absorb all the remaining liquid and it will be uneatable. 3 Note: You can substitute fresh Porcini with about 2 oz. dried Porcini mushrooms, which can be found in the market. You would have to soak them in tepid water for 30 minutes before using them. You can add  some of the hydrating liquid to the risotto giving it a more rich concentrated flavor.

About


The king of mushrooms are as impressive as they are delicious. They are tossed with pasta, cooked in risotto, are simply delicious grilled with herbs - a meal in itself, served as a salad, sautéd with olive oil and herbs or baked, they can be marinated in olive oil.