Porcini Mushroom Risotto

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

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Cover mushrooms with about 1.5 cups water and bring to a boil.  Boil 2-5 minutes.

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With coffee filter in strainer, drain cooking liquid from mushrooms.  Set aside.

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Remove coffee filter and gently rinse mushrooms and pat dry.

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Bring beef broth to a low simmer near where you’ll be cooking the risotto.

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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.

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Add rice and mix well with onion.

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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.

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Continue cooking risotto in this manner for ten minutes.

 

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After ten minutes, add a cup of the mushroom cooking water and the mushrooms and stir in to the rice.

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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.

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Remove from heat and add pepper, 1 T butter, and 1/3 cup Parmesan and stir until combined.

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Enjoy!

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