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Porcini Mushroom Risotto

Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups chicken stock
  • 1 cup dry white wine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1 large shallot minced
  • 8-10 ounces porcini mushrooms cleaned and sliced
  • 5 ounces arborio rice or short-grained rice
  • 1/2 cup freshly grated Parmigiana cheese
  • fresh parsley for garnish

Instructions
 

  • Heat the chicken stock up in a small sauce pan.
  • In a skillet over medium-high heat, add the butter and once it has melted add the olive oil, garlic and shallots. Sauté until onion is transparent and garlic is fragrant.
  • Add the mushrooms into the pan and let them cook for 5 minutes or until soft.
  • Add the rice and and mix everything together. Let the rice cook for about 2-3 minutes, the rice becomes almost translucent, and the skillet is dry.
  • Add the wine into the skillet and mix well until the liquid evaporates.
  • Add chicken stock little by little, about 3/4 cup at a time. Keep mixing as the liquid evaporates and adding more stock.
  • Keep adding the stock, until the rice is somewhat soft and creamy, about 30-40 minutes.
  • When the rice is al dente, add the Parmigiana cheese and mix well.
  • Plate your risotto and garnish with Fresh parsley.

Read all about Porcini Mushrooms and a few other recipes in my guide!

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