Ingredients

The following ingredients have 4 Servings
  • 1 ounce dried mushrooms ((I prefer porcinis))
  • 2 cups water
  • 4 cups chicken stock (or vegetable stock)
  • 2 tablespoons extra virgin olive oil
  • 1/2 sweet onion ((medium) roughly chopped)
  • 8 ounces fresh mushrooms, (sliced (I like baby bellas))
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • parmesan rind
  • 1 sprig fresh rosemary
  • 2 teaspoons kosher salt ((divided), or to taste)
  • freshly ground black pepper, (to taste)
  • 1/4 cup heavy cream
  • freshly grated parmesan ((optional garnish))
  • truffle oil ((optional garnish))
  • fresh herbs, such as chives ((optional garnish))

Instruction

  • Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.
  • Heat the stock in a medium pot until steaming.
  • Drizzle the olive oil into a large pot and place over medium heat.
  • Saute the onion in the hot oil until slightly softened, then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.
  • Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.
  • Stir in the wine, allowing the mixture to simmer.
  • When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.
  • Add the parmesan rind and the rosemary.
  • Allow the mixture to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.
  • Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.
  • When all the stock has been added, taste the risotto (the rice should be firm: not hard or chalky and not too mushy*), season as needed, and stir in the cream.
  • Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.