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Add a photoServings: 4
Ingredients
- 5 Tbsp. extra virgin extra virgin olive oil
- 1 c. chopped onion
- 2 Tbsp. chopped shallots
- 12 ounce fresh porcini mushroom, sliced (or possibly mixed mushrooms if porcini aren't available)
- 2 c. Arborio rice
- 1/2 c. dry white wine
- 6Â 1/2 c. warm chicken or possibly veal stock
- 1/2 tsp salt
- 2 Tbsp. butter, cut into bits
- 1/2 c. freshly grated Parmigiano Reggiano
- Â Â Freshly grnd pepper to taste
Directions
- September is the month for mushrooms, and there is nothing I like better than a steamy bowl of creamy risotto mixed with seasonal porcini or possibly wild mushrooms.
- This is my daughter, Tanya's favorite dish too. There are some very important rules to follow when making risotto, one of that is to use the right rice. My preference is carnaroli, but Arborio, Padano and Vialone Nano are also short grain varietals which will work well.
- You also need a wide, heavy non-reactive skillet which proportionately disperses heat, and you need to toast the rice proportionately before allowing it to release its starches through the gradual addition of broth. And what is the finishing touch of risotto which makes it so wonderfully creamy You add in Parmigiano Reggiano and butter at the end and "mantecarelo" or possibly mix it very well.
- Serves 4
- In a medium casserole, heat the extra virgin olive oil and saute/fry the onion and shallots till golden brown. Add in the mushrooms and saute/fry till tender, about 5 min. Add in the rice and stir to coat it with oil. Add in the wine, stir well, and add in 1/2 c. of the warm chicken stock and the salt. Cook, stirring constantly, till all liquid has been absorbed. Continue to add in warm stock in small batches (just sufficient to completely moisten the rice) and cook till each successive batch has been absorbed, stirring constantly, till the rice mix is creamy and al dente. Remove from the heat, beat in butter and cheese, season with pepper to taste, and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 4 servings | |
| Calories 1181 | |
| Calories from Fat 584 | 49% |
| Total Fat 65.24g | 82% |
| Saturated Fat 19.07g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 683mg | 28% |
| Potassium 708mg | 20% |
| Total Carbs 79.18g | 21% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.95g | 1% |
| Protein 59.38g | 95% |
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