Mushroom Risotto con porcini (porcini mushroom risotto) makes for a rich and flavorful side dish or main course. Dried porcini mushrooms are very tasty.
20g(to 30 g) dried porcini mushrooms
1cuphot water(250 ml)
5 1/2cupschicken or vegetable broth,heated (1.25 liters)
2tablespoonsextra-virgin olive oil
1small yellow onion,chopped
2cupsArborio risotto rice400 g
1/2cupdry white wine,smooth dry Italian whites such as Soave and Gavi work well. You can also try an aged Italian red such as Barolo or a vintage rosé Champagne (125 ml)
1tablespoonfresh chopped sage,can be substituted with fresh tarragon or parsley
1 1/2cupsfinely grated parmesan(150 g)
Soak the dried mushrooms in hot water for 30 minutes. Keep in mind, the liquid will be reserved and used for making the risotto.
Drain and chop the mushrooms reserving one cup of the liquid. In a saucepan, bring the chicken broth to a simmer.
Meanwhile, in another saucepan, melt the butter with the olive oil over medium heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until golden brown.
Add the rice and mushrooms to the onions and cook, stirring, for 5 minutes. Add the wine, sage, and about a cup of the reserved liquid; stir until absorbed. Once absorbed, add another cup of broth and keep stirring. Repeat this step, stirring constantly, until you have used all the broth and the rice is tender (but slightly firm in the center) and the mixture is creamy – this takes about 20-25 minutes.
Add the parmesan, season with salt and pepper, and stir well to combine. Serve immediately and enjoy!