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Risotto with Porcini Mushrooms

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Submitted by: guest12552150

 

This traditional risotto is made with porcini mushrooms and Parmigiano Reggiano cheese.
 

Ingredients

  • 2 1/2 cups beef broth
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp finely chopped onion
  • 1 cup Arborio rice
  • 1/2 oz dried porcini mushrooms, steeped for 30 minutes in 1 cup warm water
  • Fresh ground black pepper
  • 1/3 cup freshly grated Parmigiano Reggiano cheese, plus additional cheese for topping
  • Salt, optional

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Method

Bring beef broth to a simmer. Over medium high heat, in a different pan, melt butter with olive oil and onions. Add rice when onions are translucent. Stir rice to coat well with butter mixture. Add 1/2 cup beef broth at a time, stirring occasionally. Add beef broth from time to time until all the broth is absorbed. Add mushroom water and water, stirring occassionally until the rice is al dente. Add mushrooms after rice has cooked 10 minutes. Turn off heat, add pepper and 1/3 cup grated cheese. Stir thoroughly until cheese sticks to rice. Platter and serve promptly.

 

Notes:

 

Number of Servings: 6

 

Submitted by: guest12552150 ()

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