Porcini Mushroom Risotto
Absolutely delicious. I make half this recipe as a main dish for two people and end up with a small serving left over.
Ready in 30 minutes
Serves : 6
2 tablespoons olive oil
2 tablespoons Butter
1 small Onion; diced
2 cups Arborio rice
6 cups Hot chicken broth
14 g Dried porcini mushrooms
1/4 cup Fresh basil; finely chopped
1/4 cup Parmesan cheese; freshly grated
Put mushrooms in a small bowl and pour one cup of boiling water over them.
Let soak for 15 minutes.
Strain mushrooms through a fine sieve (or coffee filter), reserving 1/2 cup of the liquid.
Chop mushrooms and set aside.
In a large heavy saucepan, heat olive oil and butter over medium high heat and saute onion until softened.
Add rice and stir until well-coated with the butter/oil mixture.
Add mushroom liquid and 1 cup of the stock; stir well.
Bring to a boil, stirring constantly, until almost all the stock is absorbed.
Add 1 cup of stock and continue stirring.
Repeat until the rice is tender, approximately 20 minutes.
The rice should have a creamy consistency, not too dry.
Add the mushrooms, basil, and parmesan and stir until cheese is just melted.