Porcini Mushroom Risotto
Prep Time
Cooking Mode
2 pkgs dried porcini mushrooms
1 pkg Compliments Sauté Mushrooms
¼ cup Compliments Unsalted Butter, divided
½ cup finely diced onion
1 tbsp minced garlic
1 ½ cups arborio rice
½ tsp black pepper
¼ tsp salt
1 cup white wine
1 carton Compliments Vegetable Broth (or chicken broth)
2 cups finely grated Parmigiano Reggiano cheese
1 pkg Compliments Chives, finely sliced
2 pkgs dried porcini mushrooms
1 pkg Compliments Sauté Mushrooms
¼ cup Compliments Unsalted Butter, divided
½ cup finely diced onion
1 tbsp minced garlic
1 ½ cups arborio rice
½ tsp black pepper
¼ tsp salt
1 cup white wine
1 carton Compliments Vegetable Broth (or chicken broth)
2 cups finely grated Parmigiano Reggiano cheese
1 pkg Compliments Chives, finely sliced
Directions
1Soak the dried porcini mushrooms in 1 cup (250 mL) just-boiled water for 20 min.; set aside.
2Meanwhile, coarsely chop the sauté mushrooms. Melt 2 tbsp (30 mL) of the butter in a large saucepan over medium heat; add the sauté mushrooms. Cook until caramelized, about 8 min. Stir in the diced onion and garlic; cook about 2 min. Stir in the rice, pepper and salt; mix well to coat the rice in butter and cook until the rice is slightly translucent, about 4 min. Finally, pour in the white wine. Bring to a gentle simmer, uncovered, until the wine is almost completely reduced, about 3 min.
3Meanwhile, strain the soaked porcini mushrooms, reserving the mushroom soaking liquid. (Tip: Discard the bottom of the liquid as it may contain sediment.) Combine the mushroom soaking liquid and vegetable broth (combined, the mixture will be at least 4 ½ cups/1.125 L) in a saucepan or microwaveable bowl; set aside.
4Coarsely chop the rehydrated porcini mushrooms and mix them into the rice mixture in the saucepan.
5Heat the mushroom soaking liquid/vegetable broth mixture until hot (on stove or in microwave). Add enough of this hot mixture to just cover the rice mixture in the saucepan. Cook on a gentle simmer, stirring occasionally, until the liquid is almost fully absorbed into the rice. Repeat the process of adding the hot liquid to just cover rice mixture and cook, stirring occasionally, until liquid is almost absorbed. Continue until all the hot liquid is used up, about 20 min. The risotto should have rice that is tender but al dente, and be a loose and creamy texture not too thick.
6Remove the risotto from the heat, stir in the remaining 2 tbsp (30 mL) butter and most of the grated cheese, reserving some for garnish. Taste and adjust seasonings, if needed. Divide the risotto into 4 dishes (Tip: Serving in warmed dishes helps the risotto stay loose and creamy). Garnish with chives and remaining grated cheese to serve.
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Personal Note
Personal Note
