Mushroom Risotto
Filed under
Rice
Untitled in the file, labeled only "Risotto". A covered, no-stir method.
Ingredients
- 1 oz Dried porcini, dried mushrooms
- 1 cup Water, boiling
- 3 tbsp Olive oil
- 1 Shallot, minced
- 1 cup Arborio rice
- 1 cup Chicken stock, heated
- 1/2 cup White wine, dry
- 2 pinch Salt, a few pinches
- 2 tbsp Butter
- 1/2 cup Pecorino romano, grated
- 2 tbsp Parsley, fresh leaves, chopped
Directions
- Pour the boiling water over the mushrooms, cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat and sweat the shallots until they start to turn translucent. Stir in the rice to coat with oil.
- Add the stock and wine. Chop the mushrooms and add them with their soaking liquid and the salt. Bring to a simmer over medium-high heat, stir well, then cover and cook over low heat 20 minutes, stirring once after 10 minutes.
- Off the heat, stir in the butter, cheese and parsley.