Risotto with Porcini Mushrooms
5 cups beef broth (or use vegetable broth for a vegetarian version)
2 T butter
2 T olive oil
1/4 cup finely chopped onion
2 cups Arborio rice
1 oz. dried porcini mushrooms
Fresh ground black pepper, to taste
1/3 cup freshly grated Parmigiano-reggiano cheese, plus extra for serving
Cover mushrooms with about 1.5 cups water and bring to a boil. Boil 2-5 minutes.
With coffee filter in strainer, drain cooking liquid from mushrooms. Set aside.
Remove coffee filter and gently rinse mushrooms and pat dry.
Bring beef broth to a low simmer near where you’ll be cooking the risotto.
Heat heavy bottomed, sturdy pot (I prefer enameled cast iron) over medium high heat, add 1 T butter and the olive oil. Add onion and cook until translucent.
Add rice and mix well with onion.
Add about 1/2 cup of simmering broth and stir and cook until broth is absorbed. Continue adding 1/2 cup of broth at a time, stirring very frequently and allowing it to be absorbed before each addition of broth.
Continue cooking risotto in this manner for ten minutes.
After ten minutes, add a cup of the mushroom cooking water and the mushrooms and stir in to the rice.
Continue adding the beef broth about a half cup at a time, allowing it to be absorbed before each addition, until broth has all been added. Rice should be tender, but firm. If more cooking time is needed, use water.
Remove from heat and add pepper, 1 T butter, and 1/3 cup Parmesan and stir until combined.