True Italian Porcini Mushroom Risotto Recipes

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TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Risotto

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Steps:

  • Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
  • Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
  • Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
  • Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
  • Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
  • Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

PORCINI MUSHROOM RISOTTO



Porcini Mushroom Risotto image

Categories     Mushroom     Rice     Appetizer     Side     Vegetarian     Parmesan     White Wine     Fall     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 14

2 cups water
1 ounce dried porcini mushrooms*
1 tablespoon butter
1 tablespoon olive oil
1 1/2 cups arborio rice or medium-grain white rice (about 9 1/2 ounces)
3 large shallots, chopped
1 teaspoon fennel seeds
1/2 cup dry white wine
2 cups (or more) low-salt chicken broth
1/2 teaspoon salt
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
Special Equipment
pressure cooker

Steps:

  • Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
  • Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.
  • Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.
  • *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.

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