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Mushroom Risotto

YIELD: 4 servings | TIME: 45 minutes

  1. 14 ounces of fresh Crimini or Porcini mushrooms

  2. 2 ounces of dried Porcini mushrooms

  3. 1 ¾ cup of Arborio or Carnaroli rice

  4. 2/3 stick of unsalted butter

  5. ½ of a yellow onion finely diced

  6. 1 clove garlic

  7. ¼ cup dry white wine

  8. 1 bunch of flat Italian parsley finely diced

  9. 5 cups of meat or vegetable broth

  10. ½ cup of grated Parmesan cheese

  11. 2 tablespoons olive oil

  12. Salt and pepper to taste

Step 1: Clean the fresh mushrooms with a knife (no soaking), wipe them clean with a damp paper towel, slice them, sauté them on medium-high heat in a non-stick pan with oil and crushed garlic. Add parsley once they become softened. About 10 minutes.

Step 2: Bring the broth up to heat and add the dried mushrooms to fortify and flavor it in a separate sauce pan. Allow them to steep in the broth.

Step 3: In a large saucepan melt 2 tablespoons of butter over medium heat (careful not to allow it to brown).

Step 4: Stir in the onion with a wooden spoon and cook until it is very soft but not browned.

Step 5: Stir in the rice and cook for a couple of minutes, then add wine stirring constantly until it has evaporated. Begin adding the broth one ladle at a time, allowing it to evaporate some each time. Careful not to stir the broth because the dried mushrooms can have sediment and you want that to stay on the bottom of the pan. This step will take about 15-18 minutes total. You add the broth one ladle at a time because it helps release the natural starches in the rice and this creates the wonderful creaminess we love about Risotto!

Step 6: After about 10 minutes into step 5, add the fresh sautéed mushrooms and a pinch of salt and some pepper. Just add a pinch of salt at this step because the cheese is salty and you can over salt the dish. You can add more at the end if needed.

Step 7: After an additional 5 minutes (from total of 15-18 above) test the rice for doneness. If firm and cooked through it is done. You do not want it to become mushy. Add half of the cheese and the remainder of the butter. Serve remainder of the cheese on the side. Test salt and pepper and adjust as needed. Serve immediately.

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