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Porcini Risotto

5.0(789)

This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.

by Oliver Schwaner-Albright

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ItalianDinner

Servings

6 servings

Total time

1h 30m

Calories / serving

626 kcal

Ingredients (11)

serves

2 ounces dried porciniporcini
8 cups chicken stockchicken-stock
1/4 cup olive oilolive-oil
1 medium onion, dicedonion
Salt and peppersalt-and-pepper
1 clove garlic, dicedgarlic
2 cups arborio rice
1 cup dry white winewhite-wine
1 tablespoon sage, choppedsage
4 tablespoons butterbutter
1/2 cup Parmesanparmesan

Instructions (4 steps)

01Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
02Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.

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Rich recipe — supports nutrition-aware planning.