Porcini Risotto
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Mushroom (fresh wild)2 tbsps
Olive Oil2 tbsps
Unsalted Butter1 large
Onion (diced)1 tsp
Salt1 tbsp
Garlic (chopped)1 cup
Brandy450 g
Arborio Rice1
Bay Leaf4 cups
Chicken Stock1 cup
Parmesan CheeseDirections:
1
Wipe the fresh mushrooms clean with a damp paper towel
2
Break into bitesized pieces and reserve
3
Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable
4
Drain them, reserving the soaking liquid, and rinse mushrooms under running water
5
Chop into bitesized pieces and add to fresh mushrooms
6
Strain soaking liquid, add to stock and set aside
7
Heat oil and butter in a large saucepan over medium low heat
8
Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes
9
Stir in garlic and cook until aroma is released, about 1 minute
10
Add mushrooms and saute until golden
11
Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits
12
Light alcohol with a match
13
When flame subsides, add rice and saute until slightly colored, about 1 minute
14
Add bay leaves and 1/2 cup stock
15
Bring to a boil, reduce heat to medium, and cook until near dry
16
Once the liquid is evaporated, briefly saute rice
17
Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed
18
Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed
19
You must constantly stir while cooking rice
20
When done, the rice should be glazed outside and soft throughout
21
It takes approximately 20 minutes to add all the stock
22
Stir in Parmesan cheese
23
Serve immediately