Mushroom Risotto

Ingredients for Mushroom Risotto

• 30g (28 g) dried porcini (240ml )

• 900ml hot water

• 1250ml reduced-sodium chicken broth (1250ml )

• 1 tablespoon soy sauce

• 1 tablespoon olive oil

• 3/4 stick (6 tablespoons ) unsalted butter

• 1 small onion, finely chopped (150g )

• 2 garlic cloves, finely chopped

• 350g fresh cremini mushrooms, trimmed and thinly sliced

• 450g Arborio rice (550ml )

• 160ml dry white wine

• 30g finely grated Parmigiano-Reggiano (80g )

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 1/4 cup chopped fresh flat-leaf parsley

• Garnish: Parmigiano-Reggiano shavings

• parchment paper (if reserving some risotto for another recipe)

How to make Mushroom Risotto

Soak porcini in 350ml hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 1250ml water to pan and bring to a simmer.

Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

Stir 240ml simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 240ml at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 120g left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 80ml butter until butter is melted.

If reserving some risotto to make one of the following recipes, set aside 725ml and cool to room temperature, then chill, covered with plastic wrap.

Stir parsley into remaining risotto and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.