PORCINI MUSHROOM RISOTTO

A decadent and luscious dish that you will crave time and time again. The deep flavor with every silky spoonful will make you wanna dance because that’s exactly what I did. Made this special dish for Jason on Valentine’s Day and it was husband approved. We made it even more special by serving it with red wine braised beef chuck - a perfect winter dish.

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PORCINI MUSHROOM RISOTTO

Yield: 4

Author: Yasmine Wahab

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 ounces dried porcini mushrooms, divided
• 2 1/2 cups boiling water
• 3 cups beef broth
• kosher salt & black pepper
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup arborio rice 
• 1/4 cup Sauvignon Blanc white wine
• 1 bay leaf
• 1 tbsp unsalted butter
• 1 cup grated parmigiano reggiano cheese
• 1 tbsp olive oil
• 1 tsp sherry 
• 1 sprig of thyme, chopped

Instructions

1. In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl. Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.
2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the garlic and cook over moderate heat, stirring, until softened, 1 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter and cheese; season with salt and pepper and keep warm.
3. In a skillet, heat the remaining 1 tablespoons of oil. Add the fresh porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Stir in the sherry until evaporated.  Season the porcini with salt and pepper, spoon over the risotto and enjoy!

Recommended Products:

LAGOSTINA Giada Stainless Steel 4 Qt. Covered Dutch Oven with Lid Q9409064

Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

Urbani Dried Porcini Mushrooms, Italian Finest, 1 lb

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xo,

Yas