Oven Baked Porcini Thyme Risotto Recipes

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PORCINI RISOTTO



Porcini Risotto image

Creamy, cheesy, heavenly! You could prepare this risotto with fresh mushroom (boletus) as well, use about 300g and fry them with butter for a couple of minutes. You may need to adjust the liquid amountregarding the risotto. I actually prefer dried porcini as they tend to be more aromatic and have better texture. You can substitue parsley with sage or thyme. The amount of broth and soaking liquid you'll need is bound to vary according to the type/brand of rice you'll use. And yes, it's all about the frequent stirring :)!

Provided by Eismeer

Categories     Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

400 g risotto rice (Carnaroli, Arborio, ...)
60 g dried porcini mushrooms
125 ml white wine (or Prosecco)
500 ml vegetable broth (simmering)
2 shallots, chopped
2 garlic cloves, minced
2 -3 tablespoons parmesan cheese, grated (or pecorino romano)
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons parsley, chopped (or 1TB sage, or thyme)
salt and pepper

Steps:

  • Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
  • Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
  • Add risotto rice and let fry for about 2 to 3 minutes.
  • Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
  • Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
  • Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
  • Now incorporate 2 TB butter, parsley and parmesan.
  • Salt and pepper to taste.
  • Serve topped with parmesan shaves.

Nutrition Facts : Calories 301.1, Fat 10.2, SaturatedFat 4.6, Cholesterol 17.5, Sodium 95, Carbohydrate 43.2, Fiber 1.8, Sugar 0.7, Protein 5.2

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