Making My Own Porcini Risotto
In the midst of raving about the porcini mushroom risotto at Riccardo Trattoria, it occurred to me that I had both porcini mushrooms and risotto rice sitting in my pantry waiting for an excuse to be used. Why not make my own porcini risotto? I thought. Judging from the last time I made risotto, I know I’m no expert, but it was worth another shot, especially if it meant enjoying more delicious risotto. And it really was delicious! This time around I impressed even myself. Here’s how I made it…
I started by soaking my dried porcini mushrooms in 1 cup of boiling water. This not only allowed the mushrooms to reconstitute but it gave me a nice porcini infused liquid to add while cooking the actual risotto.
After about 15 minutes of soaking in boiling water, strain the mushrooms over a bowl to keep the liquid. Set both aside.
Next, start sauteeing onions, shallots and garlic in olive oil until shallots and onion are transluscent. Once this is done, add your risotto rice.
Next add white wine to the mixture and let cook until rice absorbs the liquid.
Add in half of your porcini liquid to infuse some flavor at this point and cook for a few minutes until absorbed. Notice a trend?
And now for even more liquid – start with 3 cups of your chicken stock or chicken stock substitute and cook down on high heat until absorbed. At this point, add some salt and pepper and more porcini liquid before adding your remaining 3-4 C. chicken stock liquid and cooking that down.
Finally, it’s time to add the mushrooms. Stir them until nicely integrated and make sure your risotto has a creamy texture with no major liquid content.
At that point you’ll remove the pan from the heat and immediately add your butter or margarine AND your Parmesan cheese. Give it a stir so it’s integrated and serve immediately.
Top with excess mushrooms and Parmesan cheese. And enjoy!
The only major flavor I was missing was the truffle oil but aside from that – it was perfect. The texture was comparable to the amazing risotto from Riccardo Trattoria – no joke. I was extremely proud of this risotto and I’m just as proud to share the recipe with you:
This recipe is loosely based off of this Wild Mushroom Risotto recipe but modified to suit the ingredients I had in my house and the flavors I was more interested in.
2 C. arborio rice (short grain rice, type of rice is important)
1/2 C. olive oil
1 med. onion, chopped
2-3 shallots, chopped
2-3 cloves garlic, chopped
1 oz. dried porcini mushrooms, reconstituted in boiling water
1/2 C. porcini liquid reserved from reconstitution
7 C. chicken stock or chicken flavored stock
1 C. white wine
4 Tbs. butter or margarine
1/2 C. freshly grated Parmesan cheese
salt and pepper to taste
Boil 1 C. water and add dried porcini mushrooms to reconstitute. Soak for 15 minutes and strain over a bowl to catch liquid. Set both mushrooms and liquid aside.
In a large saucepan, heat 1/2 C. olive oil. Add chopped onions, garlic and shallots and cook until translucent. Add arborio rice and saute until rice is coated thoroughly. Allow rice to absorb the oil, cooking about 5 minutes.
Add white wine and let rice absorb by cooking, 7-8 minutes. Add 3 C. chicken stock (or substitute) and cook rice at high heat for 10 minutes until absorbed. Add half of your porcini liquid and cook for 2 minutes. Add salt and pepper to taste. Add 3-4 more cups of chicken stock and cook at high heat until absorbed by rice. Add porcini mushrooms and remainder of porcini liquid for flavor. Once the mixture is thick and creamy, remove from heat. Add butter (or margarine) and Parmesan cheese and stir vigorously. Serve as an entree in bowls and top with extra porcini mushrooms and Parmesan cheese.