wild mushroom risotto
||½ oz dried porcini
4 Tbsps butter
5 oz wild mushrooms (such as Morels, Chanterelles, Black Trumpets)
¼ c heavy cream
Salt and pepper
5 cups chicken broth
1 Tbsp olive oil
½ c minced onion
1 ½ c Carniroli or Arborio rice
½ cup white wine
½ c finely grated Parmesan cheese
2 Tbsp chopped Italian parsley
Place the porcini in a small bowl and cover with boiling water, let stand for 20 minutes. Strain, coarsely chop and set aside.
In a medium skillet over medium-high heat, add 2 tablespoons butter. When butter foams, add wild mushrooms and stir until soft and liquid from mushrooms is almost completely evaporated. Add porcini to pan. Cook for about 2 minutes. Add cream and simmer until thick and slightly reduced. Add salt and pepper to taste. Remove from heat and set aside.
In a saucepan, bring broth to a steady simmer.
In a heavy 4-quart pot, heat 2 tablespoons butter and olive oil over medium heat. Add onion and sauté until soft, do not brown. Add rice and stir so that kernels are well coated. Add wine and stir until completely absorbed. Begin to add simmering broth ½ cup at a time, stirring frequently, when liquid is almost absorbed, add another ½ cup until absorbed and continue process until all broth is added. When rice is tender but firm, add mushroom mixture, parmesan cheese and parsley. Stir to combine. Serve immediately.
Adapted from Risotto: More than 100 Dishes for the Classic Rice Dish of Northern Italy, by Judith Barrett and Norma Wasserman