Porcini Risotto
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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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 486 |
| pro | 16 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 69 g |
| fibre | 2 g |
| chol | 28 mg |
| sodium | 559 mg |
| potassium | 413 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 11% |
| vit A | 8% |
| vit C | 5% |
| folate | 11% |
Suggested Recipes
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2 pkgs (each 14 g) dried porcini mushrooms
1/2 cup (125 mL) white wine, warmed
4-1/2 cups (1.125 L) homemade or sodium-reduced chicken stock
2 tbsp (25 mL) butter
1 tbsp (15 mL) extra-virgin olive oil
3/4 cup (175 mL) finely diced onion
1 clove garlic, minced
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) vialone nano, carnaroli or arborio rice
1/2 cup (125 mL) grated parmesan cheese (approx)
2 tbsp (25 mL) minced 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.
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.
Tags:
Vegetables; Cheese/Other Dairy; Rice; Italian; Boil/Simmer; Side Dish; Mushrooms; White wine; Chicken broth; Butter; Onions; Garlic; Parmesan; Parsley;
Source
Canadian Living Magazine: October 2009
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