Porcini Risotto

Name: Porcini Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 198 grams cup arborio rice; 1 small bay leaf; 710 milliliters chicken stock; 454 grams fresh porcini or cremini mushrooms, thinly sliced; 28 grams dried porcini mushrooms; 59 milliliters dry white wine; 1 garlic clove, minced; 1 Tbsp mascarpone; 59 milliliters extra-virgin olive oil; 85 grams cup freshly grated Parmigiano-Reggiano cheese; 4 servings Salt and freshly ground pepper; 1 small shallot, minced; 1 thyme sprig; 1 Tbsp unsalted butter; 591 milliliters boiling water

The recipe Porcini Risotto is ready in about 50 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. This recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 551 calories, 19g of protein, and 26g of fat per serving. This recipe serves 4. Head to the store and pick up arborio rice, wine, porcini mushrooms, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a heatproof bowl, soak the dried porcini in the boiling water until softened, 10 minutes.

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Water

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Bowl

Drain, reserving 1 cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and reserve in a small bowl.

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Mushrooms

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Bowl

Pour the soaking liquid into a medium saucepan, stopping before you reach the sediment at the bottom. Stir in the chicken stock and season with salt and pepper. Warm the stock over low heat.

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Salt And Pepper

Stock

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Sauce Pan

In a large saucepan, heat 2 tablespoons of the oil until shimmering.

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Cooking Oil

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Sauce Pan

Add the shallot and garlic and cook over moderate heat, stirring, until softened, 2 minutes.

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Shallot

Garlic

Add the rice and dried porcini and stir to coat.

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Rice

Add the wine and bay leaf and cook until the wine has evaporated.

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Bay Leaves

Wine

Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter, mascarpone and cheese; season with salt and pepper and keep warm.

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Salt And Pepper

Mascarpone

Bay Leaves

Butter

Cheese

Sauce

Stock

Rice

In a skillet, heat the remaining 2 tablespoons of oil.

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Cooking Oil

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Frying Pan

Add the fresh porcini and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season the porcini with salt and pepper, spoon over the risotto and serve.

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Salt And Pepper

Thyme