This risotto is warming, with a wonderful earthiness from the mushrooms. It can be used as a side dish, but can also stand alone as the main course. Porcini mushrooms are typically found in your supermarket dried. If you find fresh porcinis, you will skip this first step:
Before beginning the risotto, pour about 4 cups boiling water over 2 cups of dried porcini mushrooms to rehydrate, and allow to sit for 20 minutes. Reserve this liquid and chop rehydrated mushrooms.
- 3 tbsp Porcini Mushroom Olive Oil
- 1 shallot, minced
- 1 garlic clove, minced
- Porchini mushrooms, chopped (If dried, see above note before chopping)
- 2 cups arborio rice
- 6-8 cups liquid (can be a combo of white wine, reserved water from mushrooms, chicken stock, and/or water)
- Salt and pepper to taste
- Optional: heavy cream, butter, and/or cheese
Heat the Porcini Mushroom Olive Oil in a large pot or dutch oven. Add shallot, garlic, and porcini mushrooms. Saute in oil for about 5-7 minutes over medium high heat. Add rice and mix it well so each grain is coated in oil. Keeping an eye on the heat, stir the rice until it's lightly toasted (you might not see a change in color, but your nose will tell you when it's toasted). This will take about 5 minutes. Add one cup of liquid, stirring the rice and mushroom mixture, until the water is absorbed. Continue this step of adding one cup of liquid at a time, until the rice is cooked. Remove the pot from the heat and let it sit for a few minutes before serving. For added creaminess, stir in your choice of heavy cream, butter, and/or cheese. Add salt and pepper to taste.
For added mushroom flavor and decadence, top each serving of risotto with a tablespoon of our Porcini Truffle Tapenade.