Mushroom and Parmesan Risotto
Making risotto is a simple matter so long as you keep a careful eye toward the end to prevent overcooking the rice, as the mixture will continue to thicken after it’s taken off the heat. Here, the cooking liquid is also used to rehydrate the porcini mushrooms.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, bring vegetable broth, porcini, and the water to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop, and reserve. Reduce heat to low, and cover to keep broth warm.
Step 2
In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate.
Step 3
Reduce heat to medium-low. Add 1 tablespoon butter and the onion to large saucepan; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 3 to 5 minutes. Add rice, and cook, stirring, 1 minute. Pour in wine; cook, stirring, until absorbed, about 1 minute.
Step 4
Ladle in 2 cups warm broth (leave behind any sediment from porcini that may have settled at the bottom); cook, stirring occasionally, until almost completely absorbed, 4 to 5 minutes. Continue to add broth 1 cup at a time, stirring occasionally and allowing liquid to be almost absorbed before adding more, until rice is al dente and mixture is creamy, about 25 minutes total (you may not need all the broth).
Step 5
Remove from heat. Stir in parmesan, remaining tablespoon butter, and half the sautéed mushrooms; season with salt and pepper. Serve immediately, topped with remaining mushrooms and garnished with additional cheese.
