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RISOTTO CON PORCINI MUSHROOMS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Boletes Wild Mushrooms
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
1 cup minced onion
2 tablespoons minced shallots
12 ounces fresh porcini mushrooms -- sliced or
mixed wild mushrooms
2 cups Arborio rice
1/2 cup dry white wine
6 1/2 cups hot chicken or
veal stock
1/2 teaspoon salt
2 tablespoons butter -- cut into bits
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ground pepper to taste
In a medium casserole, heat the olive oil and saute the onion and shallots
until golden. Add the mushrooms and saute until tender, about 5 minutes. Add
the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup
of the hot chicken stock and the salt. Cook, stirring constantly, until all the
liquid has been absorbed. Continue to add hot stock in small batches (just
enough to completely moisten the rice) and cook until each successive batch has
been absorbed, stirring constantly, until the rice mixture is creamy al dente.
Remove from the heat, beat in the butter and cheese, season with pepper to
taste and serve immediately.
Yield: 4 servings
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