Porcini Mushroom Risotto
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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