Dried Wild Mushroom Risotto
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
55
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Shallot (finely diced)1.5 cups
Rice (aborio)1 cup
Red Wine (dry)3 tbsps
Parsley (chopped)1 cup
Freshly Grated Parmesan2 tsps
Salt1.5 tbsps
Olive Oil1 large
Onion (chopped)2 cloves
Garlic (roughly chopped)9 cups
WaterDirections:
1
Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid
2
Finely chop the mushrooms
3
Add the soaking liquid to the mushroom stock in a large saucepan
4
Bring to a simmer
5
Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes
6
Add the rice and cook, stirring frequently, for 1 minute
7
Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed
8
Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next
9
When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter
10
Taste for salt and season with pepper
11
Soak porcini in a bowl of warm water for 30 minutes
12
Set aside
13
Heat oil in a soup pot
14
Add the onion, carrots, and celery
15
Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes
16
Scrape the bottom of the pan to loosen juices that have collected there
17
Add porcini, soaking liquid, remaining ingredients and 9 cups of water
18
Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes
19
Strain