Risotto al Porcini

Ingredients

Dried porcini mushrooms

1 cup

Hot water

2 cups

Butter

4 tablespoons

Onion

1, finely chopped

Arborio rice

2 cups

White wine

1 cup

Chicken or vegetable broth

6 cups

Parmesan cheese

1 cup, grated

Salt and pepper

to taste

Fresh parsley

1/4 cup, chopped for garnish

Instructions

1. In a bowl, soak the dried porcini mushrooms in hot water for 15 minutes. After soaking, drain the mushrooms, reserving the soaking liquid.
2. In a large saucepan over medium heat, melt the butter and sauté the chopped onion until it is soft and translucent, about 5 minutes.
3. Add the Arborio rice to the saucepan, stirring to ensure each grain is well-coated with the butter and onion mixture.
4. Pour in the white wine and continuously stir until it has fully evaporated.
5. Mix in the rehydrated porcini mushrooms and cook for a couple of minutes.
6. Gradually pour the chicken or vegetable broth, about 1/2 cup at a time. Stir constantly and allow each addition to be absorbed before adding more. This process ensures the risotto's signature creaminess.
7. After 15-20 minutes, the rice should be tender and creamy. If needed, add some of the reserved mushroom soaking liquid for additional flavor.
8. Remove the saucepan from the heat. Stir in the grated Parmesan cheese, and season with salt and pepper as per your taste.
9. Let the risotto rest for a few minutes to allow the flavors to meld together.
10. Serve the Risotto al Porcini hot, garnished with a sprinkle of fresh chopped parsley for a vibrant, fresh touch. Buon appetito!