Porcini Risotto Recipes

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

Steps:

• In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through.

Steps:

• Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
• Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
• Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
• Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.

Steps:

• Bring the broth to a simmer on the burner next to where you are cooking the risotto.
• Put a ladle next to the pot where you can reach it.
• In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
• Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
• Continue to stir the rice until it begins to take on a golden cast.
• Stir in 1/2 cup of the simmering broth.
• Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
• You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
• When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
• Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
• When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
• Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
• Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
• Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
• In total, this will probably take about 30 minutes.
• Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
• Stir, taste, adjust for salt and pepper if needed.
• Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.

Steps:

• Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
• Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
• Add risotto rice and let fry for about 2 to 3 minutes.
• Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
• Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
• Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
• Now incorporate 2 TB butter, parsley and parmesan.
• Salt and pepper to taste.
• Serve topped with parmesan shaves.