Wild Mushroom Risotto
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
43
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Porcini (fresh)6 tbsps
Unsalted Butter (3/4 stick)60 g
Pancetta (diced)1.5 cups
Arborio Rice1 cup
White Wine (dry)1 tsp
Saffron Threads1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
Place the dried morels in a bowl and pour 2 cups boiling water over them
3
Set aside for 30 minutes
4
Scoop the morels from the water with a slotted spoon, reserving the liquid
5
You should have 2 cups; if not, add water to make 2 cups
6
Drain the morels and rinse once more
7
If some of the mushrooms are large, cut into 2 or 3 pieces
8
Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids
9
Set the mushrooms and the liquid aside separately
10
Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel
11
Dont rinse them! Slice thickly and set aside
12
In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer
13
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes
14
Add the morels and porcini and saute for another 5 minutes
15
Add the rice and stir to coat the grains with butter
16
Add the wine and cook for 2 minutes
17
Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper
18
Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes
19
Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes
20
Each time, cook until the mixture seems a little dry before adding more of the stock mixture
21
Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total
22
When done, the risotto should be thick and creamy and not at all dry
23
Off the heat, stir in the Parmesan cheese
24
Serve hot in bowls with extra cheese