Ingredients
Scale
- Small package dried porcini mushrooms (10-20 grams)
- Extra-virgin olive oil
- Salt and pepper
- 4 tbsp butter (divided)
- 1 medium yellow onion, peeled and diced
- 2 cups Arborio rice (or other risotto rice)
- 8 cups chicken stock, preferably home made, seasoned with salt to taste
- ¼ cup dry white wine
- 3 packages of exotic mushrooms such as maitake, bunashumi or black baby oyster mushrooms
- ½ cup grated Parmesan cheese
- Wedge of Parmigiano-Reggiano cheese for additional coarse grating
Instructions
- Place the dried porcini mushrooms in a glass container (e.g., large measuring cup). Pour hot boiling water over the mushrooms to reconstitute. Leave for about 15 mins.
- Warm the chicken broth in a pot to a simmer. Taste to make sure the salt level is the same you would expect in soup. Add salt as needed.
- Remove the porcini mushrooms from the water by hand and squeeze to remove excess water and place on a cutting board and dice. Pour the mushroom liquid through the coffee filter and add to the hot chicken broth.
- In a heavy flat-bottomed pot over medium heat, add 2 tbsp of extra-virgin olive and warm. Add the diced onion with a sprinkle of salt and gently cook until the onion is softened and translucent. Cover the pot to speed the process.
- Add the risotto rice and the chopped porcini and stir until the rice becomes translucent.
- Add the white wine and stir to evaporate.
- Begin to add the warm chicken broth, one ladle at a time. As you add the broth, stir to let the broth absorb into the rice. You will continue this for about 20-30 minutes until the rice is creamy and use just a little bit left.
- In the meantime, remove the remaining mushrooms from their root ball and separate. In a sauté pan, melt 2 tablespoons of butter over medium heat and melt. Add the mushrooms and sprinkle with salt and pepper. Sauté until they become dark golden brown and a little crispy – approximately 15 minutes.
- Finish the risotto by mixing in 2 tablespoons of butter and ½ cup grated Parmesan cheese.
- Serve the risotto in warm plates, top with the sautéed mushrooms and coarse-grate Parmesan cheese over everything.
Notes
Special equipment:
• Coffee filter in a drip coffee funnel
• Heavy flat-bottomed pan
• Large-hole cheese grater