May 7, 2012 Leave a Comment
My first attempted at making risotto was 3 or 4 years ago. It came out quite well just using the box recipe from a Trader Joe’s risotto package. Quite simple to make, and a good amount of flavor. As I started to learn to cook more through cookbooks and online recipes, I began to run across many different variations of risotto. Apparently, it can be an endless list. After completing several different variations of risotto, I got to a point where I understood how it was made where I stopped using a recipe anymore, (well, sometimes).
One of my favorite types of risotto is mushroom risotto. Specifically Porcini mushroom. The flavor and aroma is wonderful. A good balance of the earthy flavors of mushrooms and the warm gooey texture of the risotto rice. Here’s a recipe that I ‘created’ that is adopted from the general methodology of risotto, and through several different recipes I’ve seen. This one works for me. Unlike most recipes on the web, this one is made for about 2 or 3 servings.
- 1 cup Arborio rice
- 2 cloves fresh garlic
- 1/4 to 1/3 cup yellow onion
- 1oz bag of dried porcini mushrooms
- 1/4 to 1/2 cup of dry white wine
- 1 can of your favorite chicken broth
- salt and pepper
- 1 to 2 tablespoons of butter
Optional but highly recommended:
- Truffle oil
- Parmesan cheese
- 1/4 cup Shitake mushroom
- Fleur de sel
- Small pot to heat broth
- Another small pot to heat and soak dried mushrooms
- Dutch oven (a deep skillet will work)
- spatula, serving spoon, small spoon knives etc…
Step 1: Start heating up the dutch oven and toss 1 tablespoon of the butter in to start melting it. Heat up the broth (don’t boil it!) in the small pot, and in the separate pot, boil some water. Once the water is boiled, toss in your package of dried Porcini mushrooms per the instructions on the package. (hint: Save the water)
Step 2: Start by finely chopping the onions and mince the garlic cloves and begin to saute’ it in the dutch oven with the butter. Move it around, and get every nice and coated. Optionally, you can use olive oil too. Let slowly cook until everything is soft.
Step 3: Pour the risotto rice into the dutch oven and immediately begin to move it around. At this time, you may need to put the other tablespoon of butter in to get everything coated. Keep moving it around until the risotto start to look clear. DON’T BURN IT!
Step 4: Once the risotto starts to look more clear, pour in the wine and quickly start stirring. There should be enough wine to submerge the risotto, but not too much that they are drowning. Let it soak up the wine slowly. You may need to adjust the stove temperature as needed.
Step 5: Start to ladle the hot chicken broth into the pot slowly. Make sure you put enough to submerge it much like you did with the wine. Stir it a bit to mix. Add some salt and pepper. Once the risotto absorbs the broth, add another ladle. Again, make sure it does not dry up and burn. Repeat until the risotto start to get to the point where it’s starting to get softer.
Step 6: Put all the Porcini mushrooms into the risotto mixture and mix. At this time, you can also put optional shitake mushrooms into the mix too. Mix well, then ladle in some of the broth from the Porcini mushrooms.
Step 7: Repeat step 5 but with the remaining Porcini mushroom broth until the risotto is soft and done. Make sure you have enough to keep the risotto very moist. It should still be drippy if you pick it up with a spoon. Turn off the stove, and cover with a lid to let it sit for a minute or 2 to absorb the moisture. Add a little bit of broth to keep it moist as needed.
Step 8: Use a serving spoon and serve on to a saucer. Sprinkle a little bit of salt on the risotto (Fleur de Sel works well here). Optionally, I like to grate some cheese onto it along with a little drizzle of truffle oil to really bring out the flavor of the mushrooms.
And there you have it. Porcini Mushroom Risotto! An easy to make, and wonderful dish that’s easy to make. Goes well with a nice Cab, and a side of fresh French baguette.