Mushroom Risotto| Bonacini’s Italy

Difficulty:

1/5

Ease of preparation rating: Medium

Yield: 4-6 servings

Ingredients:

2 ½ ounces (71 g) dried porcini mushrooms
2 cups (470 ml) boiling water
6 cups (1.4 L) chicken stock, divided
6 tablespoons (90 ml) butter, divided
1 shallot, minced
1 clove garlic, minced
2 cups (470 ml) Arborio rice
1 cup (240 ml) dry white wine
2 tablespoons (30 ml) olive oil
6 cups (1.4 L) sliced, fresh mushrooms (porcini, cremini or shitake)
½ cup (120 ml) finely chopped flat leaf parsley, plus more to garnish
1 cup (240 ml) freshly grated parmesan, plus extra for serving
Salt and pepper

Method:

In a large bowl, pour boiling water over dried porcini mushrooms and let soak for 15-20 minutes.

Remove rehydrated mushrooms and strain liquid through cheesecloth, reserving both mushrooms and liquid. Coarsely chop mushrooms.

In a large pot over medium heat, bring chicken stock to a gentle boil and lower heat to simmer.

In a large saucepan over medium heat, melt 2 tablespoons (30 ml) butter. Add minced shallot and garlic and stir until soft and fragrant, 1-2 minutes.

Add Arborio rice and stir to coat in butter and combine with onions and garlic. Add half of the rehydrated mushrooms and stir to combine. Add dry white wine and simmer until evaporated, stirring frequently. Add reserved, strained mushroom liquid to rice and simmer until evaporated, stirring frequently.

Add about 2 cups (470 ml) heated chicken stock and simmer until evaporated, stirring frequently.

Meanwhile, heat 2 tablespoons (30 ml) of butter in large skillet over medium-high heat. Add chopped, fresh mushrooms, arranging in an even layer. Allow mushrooms to cook, undisturbed for 5-6 minutes. Toss and cook 3-4 minutes more. Toss with finely chopped flat leaf parsley and remove from the heat.

Continue adding ½ – 1 cup (120-240 ml) portions of chicken stock to the risotto and simmer until evaporated, stirring frequently. Remove from heat when rice is just al dente and the overall consistency is creamy. Stir in last 2 tablespoons (30 ml) of butter, freshly grated parmesan, and half of the sautéed mushrooms.

Serve portions of risotto topped with the remaining fried and rehydrated mushrooms and freshly grated Parmesan cheese.

Buon appetito!