Ingredients: |
Ingredients: 2 ounces dried porcini
8 cups chicken stock (can replace with vegetable stock)
¼ cup olive oil
1 medium onion, diced
Salt and pepper
1 clove garlic, diced
2 cups arborio rice
1 cup dry white wine
1 tablespoon sage, chopped
4 tablespoons butter (replace with vegan alternative?)
½ cup Parmesan (replace with vegan alternative?)
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Directions: |
Directions:Step 1: Soak dried porcini in boiling water until softened. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside.
Step 2: Heat the vegetable broth and mushroom broth to a simmer in a pan.
Step 3: In a separate large saucepan, heat the oil over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, one ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately. Belissimo! |
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