Ingredients
The following ingredients have 4 Servings
- 2 ounces dried porcini mushrooms
- 2 cups water
- 3 cups beef broth
- 2 large shallots, finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, cold
- 1 cup grated Parmigiano-Reggiano cheese, plus more to taste
- Salt and pepper to taste
Instruction
- Start by thoroughly rinsing the dried mushrooms, to get rid of any grit.
- Place the mushrooms in a bowl and cover them with water, gently pushing them so they are submerged. Let them soak for 1 hour or until they are soft.
- Remove the mushrooms from the liquid , squeezing them lightly to remove any excess water, and transfer them to a chopping board. Roughly chop the mushrooms into smaller pieces. Reserve.
- Place a strainer over a saucepan, line with paper towel and pour the soaking water, allowing the mushroom water to drain through. Discard the paper towels. Add the beef broth to the mushroom water and bring it to the stove, over medium heat, until it starts to boil. Then, lower the heat and keep it simmering until ready to use.
- Heat the olive oil in a large skillet, over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the rice and stir for about a minute, until it is well coated and opaque. Then, add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated.
- Start adding the broth, one ladle at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one. Repeat until the rice is cooked al dente. (You might not need all the broth.)
- When the rice is al dente, add a little more liquid to keep the risotto moist and then remove it from the stove. Add the butter and the parmesan cheese and mix vigorously, being careful not to break the grains and mushrooms.
- Season with salt and pepper and serve immediately!
