Porcini and Parmesan Risotto
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, onions, garlic, butter and Parmesan cheese. You can enjoy a glass of your favorite Papapietro Perry Pinot Noir while stirring the Arborio rice but make sure to leave some to have with the finished product!
¼ oz. 2 T. dried porcini mushrooms
1¼ cups warm water
5 c. chicken stock
2 T. olive oil
1 onion, finely chopped
1 garlic clove, crushed
1¼ c. Arborio or carnaroli rice
⅔ c. dry white wine
2 T. butter
⅔ c. freshly grated parmesan cheese
Salt and ground black pepper
Soak the dried mushroom in the warm water for 20 minutes. Lift out with a slotted spoon. Filter the soaking water through a layer of kitchen paper in a sieve, then place it in a saucepan with the stock. Bring the liquid to a gentle simmer.
Finely chop the mushrooms. Heat the oil in a separate pan and lightly sauté the onion, garlic and mushrooms for 5 minutes. Gradually add the rice, stirring. Cook for 2 minutes, stirring. Season with salt and pepper.
Pour in the wine. Cook, stirring, until it has been absorbed, then ladle in a quarter of the stock. Bring to the boil, stirring. Cook until most of the liquid has been absorbed.
Continue to add the stock a ladle at a time, stirring after each addition. The secret of good risotto is to add the stock gradually and to stir frequently to encourage a creamy texture from the grains.
After about 20 minutes, when all the stock has been absorbed and the rice is cooked but still has a “bite”, stir in the butter and half the Parmesan. Serve, sprinkled with the remaining Parmesan.