Porcini Risotto

By Christine Picheca

78 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	486486 cal
pro	16 g16g pro
total fat	15 g15g total fat
sat. fat	7 g7g sat. fat
carb	69 g69g carb
fibre	2 g2g fibre
chol	28 mg28mg chol
sodium	559 mg559mg sodium
potassium	413 mg413mg potassium
% RDI:	-
calcium	1515 calcium
iron	1111 iron
vit A	88 vit A
vit C	55 vit C
folate	1111 folate

Fresh porcini mushrooms are abundant in Veneto in early summer, and chefs lavish them over pizza, pasta, beef carpaccio and fresh arugula. In fall and winter, dried porcinis are perfect for risotto. Good-quality ingredients are essential to risotto, so homemade chicken stock is best, as is the region's vialone nano rice.

Ingredients

2 2pkg (each 14 g) pkg (each 14 g)dried porcini mushroomdried porcini mushrooms
1/2 cup white wine , warmed1/2 1/2cup cupwhite wine, warmed
4-1/2 4-1/2cups cupssodium-reduced chicken stock, (or homemade)
2 tbsp butter 2 2tbsp tbspbutter
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
3/4 cup finely diced onions 3/4 3/4cup cupfinely diced oniononions
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1-1/2 cups vialone nano rice 1-1/2 1-1/2cups cupsvialone nano rice or carnaroli rice or arborio rice
1/2 1/2cup cupgrated Parmesan cheese, (approx)
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley

Preparation

Soak mushrooms in wine until very soft, about 1 hour. With slotted spoon, remove mushrooms; squeeze out liquid and coarsely chop. Strain remaining wine though cheesecloth-lined sieve. Set mushrooms and wine aside separately.

Meanwhile, in saucepan, bring stock just to boil; keep warm.

In large saucepan, heat 1 tbsp (15 mL) of the butter and the oil over medium-high heat; sauté onion, garlic and salt until softened but not coloured, 3 minutes. Add rice; stir to coat. Add reserved wine; cook, stirring, until almost no liquid remains.

Add 4 cups (1 L) of the stock, 1/2 cup (125 mL) at a time and stirring after each addition until almost absorbed, about 20 minutes total. Taste before adding last 1/2 cup/125 mL (rice should be loose, creamy but not mushy, and still slightly firm in centre).

Add reserved mushrooms and remaining stock; cook, stirring, until creamy. Remove from heat. Stir in 1/2 cup (125 mL) Parmesan cheese, parsley and remaining butter. Sprinkle with more Parmesan, if desired.

Source : Canadian Living Magazine: October 2009