Porcini and Parmesan Risotto
The result of my effort was completely satisfying and full of creamy, starchy, cheesy, buttery, mushroomy flavor (I know mushroomy is not a word....but I like it anyway). Enjoy!
14 1/2 ozchicken broth
1/2 ozdried porcini mushrooms, rinsed (i used a bag of dried mixed mushrooms with porcini, morels, chanterelles, etc - it was all i could find)
8 ozmixed, fresh mushrooms such as cremini, shiitake (stems removed) and oyster, all cut into 1/2 inch pieces (i used only cremini - again, it was all i could find).
·salt and pepper
1 smallonion, finely chopped
1 smallshallot, finely chopped
1 carborio rice (this is the only kind of rice to be used for risotto..any other will not have the same result)
1/2 cdry white wine
1/2 cgrated parmesan cheese
How to Make Porcini and Parmesan Risotto
- In a medium saucepan, combine broth, dried mushrooms and 4 cups water. Bring to a boil; cook until mushrooms are tender, about 1 minute. With a slotted spoon remove mushrooms; coarsely chop. Strain hot broth through a paper coffee filter (or fine sieve) to remove any grit from mushrooms, return broth to pan keep covered, on low heat.
- Add 2 C of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4-5 minutes. Continue to add broth, by cupfuls (I just used a ladle) stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth).