Risotto is one of those dishes that be good as a side or if you add some depth to it it can stand alone as a main course. I love making mushroom risottos because they pair so well with white and light bodied red wines. This Porcini Risotto recipe pairs especially well with the 2013 Vine Cliff Los Carneros Chardonnay. Enjoy!
- 9 cups Chicken Stock
- 1.5 cups Dried Porcini Mushrooms
- 1.5 Tbl Extra Virgin Olive Oil
- 4 Tbl Unsalted Butter
- 1 Yellow Onion, Diced
- 3 Cups Arborio Rice
- 1 cup Dry White Wine
- Salt & Pepper to Taste
- 1/4 cup Freshly squeezed Lemon Juice
- 1/2 cup Freshly Grated Parmigiano Reggiano Cheese
Bring 2 cups of the chicken stock to a simmer in a saucepan. Add the porcini mushrooms. Turn off the heat and let the mushrooms sit in the liquid for 10 minutes. Drain the porcinis and reduce the liquid by half. While the liquid is reducing, finely chop the mushrooms. Then when the liquid is reduced, add the chopped mushrooms. Set aside.
Bring the remaining 7 cups of chicken stock to a simmer in a saucepan.
In a large, high-sided skillet combine the olive oil and 1 tablespoon of the butter. Heat pan over medium heat until the butter foams. Add the onion and sweat until they are translucent. Stir in the rice, and cook until it begins to pop. Add the wine and simmer, constantly stirring until it has evaporated.
Add 1 cup of the warm chicken stock. Simmer, stirring, until the rice is almost dry. Repeat twice more. Stir the mushroom – flavored stock into the rice. Cook, stirring, until the rice is dry again.
Finish cooking the rice by stirring in enough additional warm chicken stock one cup at a time, so the rice is just barely tender. Stir in the remaining butter, next lemon juice, then finally the cheese. Season with salt and pepper to taste.