Ingredients for 4 people
250g of risotto carnaroli or arborio
3 Tablespoons of extra virgin olive oil
1 Small chopped onion
1 Cup of dried porcini mushrooms
3 Cups of hot water to soak the porcini with
5 Cups of vegetable stock
100g of butter
200g of grated Parmigiano Reggiano
1/2 Cup of roughly chopped Italian parsley
Salt and pepper to taste
Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, for about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain
the liquid through a paper towel lined sieve into a medium saucepan. Add the broth to the pan and bring to a simmer
In a medium pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chopped mushrooms, the rice and
the salt. Stir until the rice begins to turn opaque for about 2 minutes.
Add about 1/2 a cup of the simmering broth to the rice and cook, stir frequently until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as
needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 18 – 20 minutes. The
broth that hasn’t been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid or you may need more broth or some water.
Stir in the butter, pepper, parsley and half of the cheese. Whisk to make the risotto nice and creamy. Serve the risotto with the rest of the grated Parmigiano on top.