I have always wanted to try and cook risotto but have always been a bit intimidated by the thought of it. I was sick at home one day and watched Giada on the Food Network make this risotto and I was inspired to give it a try (must of been because of all the medication). Suprisingly enough, it turned out to be very delicious! We used store bought grated Parmesan cheese, so if you use those fancy Parmesans, I am sure the dish will be even better!
1/2 ounce dried porcini mushrooms
1/4 cup unsalted butter or margarine
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional
- Bring the chicken broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes.
- Add the white mushrooms and garlic.
- Using a slotted spoon, transfer the porcini mushrooms from broth to a cutting board. Finely chop the mushrooms and add to the saucepan.
- Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
- Mix in the Parmesan. Season with salt and pepper, to taste.