True Italian Porcini Mushroom Risotto
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - True Italian Porcini Mushroom Risotto

1. Dried porcini mushrooms - 1 ounce
2. Hot water - 1 cup
3. Beef stock - 1 (32 ounce) carton
4. Olive oil, divided - ¼ cup
5. Garlic - 3 cloves
6. Dried rosemary - 1 teaspoon
7. Salt and ground black pepper to taste - 1 teaspoon
8. White wine, divided - 1 cup
9. Butter, divided - ¼ cup
10. Shallot, chopped - 1
11. Arborio rice - 1 ¾ cups
12. Grated Parmesan cheese - ⅓ cup

How to cook deliciously - True Italian Porcini Mushroom Risotto

1. Stage

Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.

2. Stage

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

3. Stage

Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.

4. Stage

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

5. Stage

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.

6. Stage

Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.