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RISOTTO con PORCINI Recipe

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This recipe for RISOTTO con PORCINI is from Le Ricette del Cuore di Pia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken/beef stock
1/2 small onion/shallot finely chopped
porcini, dried
risotto
Parmigiano reggiano cheese
Oil
salt
white wine
Directions:
Directions:
Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 30 min to 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.

Meantime, Bring stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.

Heat 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir onion/shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.

Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes. Remove risotto from the heat; stir in 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45-1 hour
Personal Notes:
Personal Notes:
Risotto was one of my favorite meals-- The combo of the creamy risotto and the porcini mushrooms always left me quite happy. I particularly loved how much mommy enjoyed
the pleasure that her delicious food brought us. Always made with the magic ingredient -- Love!

 

 

 

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