Risotto With Porcini Mushrooms
A rich and creamy porcini mushroom risotto features Arborio rice, white wine, a touch of heavy cream, butter, and Parmesan cheese.
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Instructions
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Steep dried porcini mushrooms in 1 cup hot water for 15 minutes.
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Sauté onion in 2 tablespoons butter or 3 tablespoons olive oil over medium-low heat until lightly browned; remove the onion to a plate.
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Add rice to the pot and sauté until translucent, stirring constantly.
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Return onions to the pot, stir in wine, and continue stirring until alcohol evaporates (1-2 minutes).
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Stir in the first ladle of liquid (add 3/4 teaspoon salt if using plain water).
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While the liquid absorbs, chop the steeped mushrooms and strain their soaking liquid through a fine-mesh strainer.
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Add the chopped mushrooms and strained soaking liquid to the rice.
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Continue adding water or broth one ladle at a time, stirring occasionally, until the rice is al dente.
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Turn off heat, stir in remaining 1/4 cup butter, 1/2 cup grated cheese, cream (if using), ground pepper, parsley, and salt to taste.
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Cover and let sit for 2 minutes.
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Serve hot with remaining grated cheese for topping.