Riso by Gioietta Vitale
Author:Gioietta Vitale [Vitale, Gioietta]
Language: eng
Format: epub
ISBN: 978-1-4532-4627-6
Publisher: Open Road Media
Published: 2012-06-14T16:00:00+00:00
Risotto con Funghi Porcini
RISOTTO WITH PORCINI MUSHROOMS
1 1/2 ounces dried porcini mushrooms, or 1 pound sliced fresh porcini mushrooms
5 cups Chicken Broth
2 1/2 tablespoons olive oil
1 medium onion, minced
2 cups Arborio rice
2 tablespoons unsalted butter
3 tablespoons freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper to taste
If you are using dried mushrooms, place them in a small bowl with hot water to cover. Let stand at least 30 minutes. Drain the mushrooms and wash them well to remove any traces of sand or dirt. Squeeze the mushrooms to remove excess water and set aside.
Place the broth in a covered saucepan over high heat. When the broth is hot but not yet simmering, reduce the heat to low.
Place the olive oil in a large Dutch oven over medium heat. Add the onion and sauté gently until golden, about 3 minutes.
Add the rice and stir with a wooden spoon for 1 to 2 minutes, or until the rice is well coated with oil.
Increase the heat to medium-high and add 1 cup of the hot broth, stirring constantly. When the rice has absorbed most of the liquid, add another 1 cup broth and continue stirring. Repeat the process as necessary.
After 10 minutes, add the mushrooms. Continue adding broth and stirring until the rice is al dente, or firm to the bite—about 8 minutes longer.
Remove the risotto from the heat and stir in the butter, if desired, and the Parmesan cheese. Taste, and add salt and pepper if needed. Serve immediately.
SERVES 4
Brunello di Montalcino, particularly those produced by Banfi, Biondi-Santi, San Felice, and Col d’Orcia, is a wonderful, compactly textured wine to serve with this dish.
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