Risotto does require a bit more effort than just opening a can or using a mix, but the end result is great. Have a look at the recipe and see if it tempts your taste buds. We tried it, and really liked it.
Ingredients
- 8-9 cups (64-72 fl oz/2-2.1 l) Chicken Stock or prepared low-sodium broth
- 1/2 oz (15 g) dried porcini (caps)
- 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 lb (250 g) assorted fresh exotic mushrooms, thinly sliced
- 1/2 lb (250 g) fresh white cultivated mushrooms, thinly sliced
- 1/4 cup (1/3 oz/10 g) minced fresh flat-leaf (Italian) parsley
- 2 tsp minced fresh thyme
- 3 cups (21 oz/655 g) Arborio or Carnaroli rice
- 1 cup (8 fl oz/250 ml) dry white wine, at room temperature
- 2 tbsp unsalted butter
- Salt and freshly ground pepper
Instructions
Mushroom Preparation
- In a saucepan over medium-high heat, bring the stock to a simmer. Remove from the heat and add the dried porcine. Soak for 20 minutes. Drain the mushrooms through a sieve lined with a double layer of cheesecloth (muslin) or a coffee filter, gently pressing against the mushrooms to force out the stock and reserving the stock. Return the stock to the saucepan and bring to a simmer over medium heat. Maintain at a gentle simmer over low heat. Chop the porcine and set aside.
- In a large, heavy saucepan over medium heat, heat the oil. Add the garlic and sauté until softened, about 2 minutes. Add all the fresh mushrooms and cook until softened, about 5 minutes. Add the chopped porcine, parsley, thyme, and 1/2 cup (4 fl oz/125 ml) of the simmering stock and cook until thickened, about 5 minutes.
- Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
Directions
- Add the rice to the same pan and stir over medium heat until each grain is translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
- Add the simmering stock a ladle full at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladle full. Reserve 1/4 cup (2 fl oz/60 ml) stock to add at the end.
- When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the mushroom mixture and a ladle full of stock. Cook, stirring occasionally, until the mushrooms are heated through and the rice is al dente, 2-3 minutes longer.
- Remove from the heat and stir in the butter and reserved 1/4 cup stock.
- Season to taste with salt and pepper and serve at once.