Porcini Risotto

Porcini Risotto Ingredients

2 tablespoons Olive oil	6 cups Hot chicken broth
2 tablespoons Butter	14 g Dried porcini mushrooms reconsituted and chopped
1 small Onion diced	1/4 cup Fresh basil finely chopped
2 cups Arborio rice	1/4 cup Parmesan cheese freshly grated
1/2 cup Reserved mushroom liquid

Instructions for Porcini Risotto

In a large heavy saucepan, heat olive oil and butter over medium high heat and saute onion until softened. Add rice and stir until well-coated with the butter/oil mixture. Add mushroom liquid and 1 cup of the stock; stir well. Bring to a boil, stirring constantly, until almost all the stock is absorbed. Add 1 cup of stock and continue stirring. Repeat until the rice is tender, approximately 20 minutes. The rice should have a creamy consistency, not too dry. Add the mushrooms, basil, and parmesan and stir until cheese is just melted.

To reconstitute the mushrooms: In a small bowl, pour 1 cup of boiling water over mushrooms; let soak for 15 minutes.

Main Ingredient: RiceCuisine: Italian

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