Risotto With Porcini Mushroom & Walnuts Recipe

Cooking Instructions

1. 1

   Prepare the Mushrooms

   Soak the dried porcini mushrooms in warm water for about 20 minutes. Once softened, drain and chop them. Reserve the soaking liquid.

2. 2

   Sauté the Aromatics

   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

3. 3

   Toast the Rice

   Add the arborio rice to the pan and stir for 2-3 minutes until the rice is lightly toasted.

4. 4

   Deglaze with Wine

   Pour in the white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Begin adding the vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.

6. 6

   Incorporate Mushrooms and Walnuts

   Stir in the chopped porcini mushrooms (along with any reserved soaking liquid) and the chopped walnuts. Cook for an additional 5 minutes.

7. 7

   Finish with Cheese and Seasoning

   Remove from heat and stir in the grated parmesan cheese, chopped parsley, salt, and black pepper to taste.

8. 8

   Serve

   Serve hot, garnished with additional parsley and walnuts if desired.