Risotto with Wild Mushrooms

• 1 ½ Cups Vialone Nano (Italian Rice grain)

• 1 ½ Cups onion, diced

• 1 Cup Dried porcini bits

• 6 Cups vegetable stock

• ½ Cup White wine

• ½ Cup cream

• Salt, to taste

• White Pepper, to taste

• 2 Cups Wild mushrooms, chopped

• 3 Tbsp. Butter, soft

• Italian Parsley Chiffonade, for garnish

Reconstitute the dried porcini bits, in the vegetable stock, over low heat for ½ hour. Strain the porcini mixture through a fine cloth, reserve liquid, and thoroughly wash the porcinis. Add the porcini bits back into the reserved vegetable stock.

Sweat the onions in 3 Tbsp. of butter until they become transparent. (Do not brown.)

Add the Vialone Nano and stir well, so all the grains are coated with the onion/butter mixture. Continue cooking for 2 to 3 minutes, stirring the whole time. Add in the white wine and continue stirring. When the wine has been absorbed, add in the vegetable stock and dried porcini mixture, ½ to ¾ cup at a time. Add the chopped wild mushrooms at the time you add the last of the stock/porcini mixture.

When all of the vegetable stock/porcini mixture has been absorbed (about 25 minutes), add the cream or a pat of butter. Reduce to a creamy consistency and serve immediately, topped with parsley chiffonade.

 

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