Mushroom risotto

By Michael Bonacini
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SERVES
4
 TO
6

Ingredients

  • 72 grams dried porcini mushrooms
  • 2 cups (480 milliliters) boiling water
  • 6 cups (1.4 liter) chicken stock, divided
  • 6 tablespoons (90 milliliters) butter, divided
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 2 cups (480 milliliters) Arborio rice
  • 1 cup (240 milliliters) dry white wine
  • 2 tablespoons (30 milliliters) olive oil
  • 6 cups (1.4 liters) sliced, fresh mushrooms (porcini, cremini or shitake)
  • 1/2 cup (120 milliliters) flat leaf parsley, plus more to garnish
  • 1 cup (240 milliliters) freshly grated parmesan, plus extra for serving
  • Salt and pepper

Directions

  1. In a large bowl, pour boiling water over dried porcini mushrooms and let soak for 15-20 minutes.
  2. Remove rehydrated mushrooms and strain liquid through cheesecloth. Coarsely chop mushrooms. Set mushrooms and liquid aside. Bring chicken stock to a gentle boil and lower heat to simmer.
  3. Add two tablespoons (30 milliliters) of butter to a large saucepan heat over medium. Add minced shallot and garlic and stir until soft and fragrant. Add Arborio rice and stir to coat in butter and combine with onions and garlic. Add half of the rehydrated mushrooms and stir to combine. Add dry white wine and simmer until evaporated, stirring frequently. Add reserved, strained mushroom liquid to rice and simmer until evaporated, stirring frequently.
  4. Add about two cups (480 milliliters) heated chicken stock and simmer until evaporated, stirring frequently.
    Meanwhile, heat two tablespoons (30 milliliters) of butter in large skillet over medium-high heat. Add chopped, fresh mushrooms, arranging in an even layer. Flip mushrooms to brown evenly. Remove from heat when thoroughly cooked. Toss with finely chopped flat leaf parsley.
  5. Continue adding 1/2 – one cup (120-240 milliliters) portions of chicken stock to the risotto and simmer until evaporated, stirring frequently. Remove from heat when rice is just al dente and the overall consistency is creamy. Stir in last two tablespoons (30 milliliters) of butter, freshly grated parmesan, and half of the sautéed mushrooms.
  6. Serve portions of risotto topped with the remaining fried and rehydrated mushrooms and freshly grated Parmesan cheese.

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