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Ingredients
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Risotto
Porcini Mushroom Butter
Method
Risotto
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer over medium heat. Add the dried porcini mushrooms and let them soak in the broth for about 15 minutes. Once softened, remove the mushrooms from the broth, chop them finely, and set aside. Keep the broth simmering throughout the cooking process.
- 2
Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring constantly for about 2 minutes until the rice is lightly toasted and coated in the oil. Pour in the white wine and cook until it has mostly evaporated.
- 4
Add Broth Gradually
Begin adding the simmering vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
- 5
Add Mushrooms and Season
Stir in the finely chopped porcini mushrooms and the fresh wild mushrooms. Cook for an additional 5 minutes. Then add the grated Parmesan cheese, unsalted butter, salt, black pepper, and chopped parsley. Stir until well combined and creamy.
Porcini Mushroom Butter
- 6
Rehydrate the Mushrooms
In a small bowl, soak the dried porcini mushrooms in warm water for about 15 minutes. Drain and chop finely.
- 7
Make the Butter
In a small bowl, combine the softened unsalted butter, minced garlic, chopped porcini mushrooms, salt, and black pepper. Mix until well combined.
- 8
Chill
Transfer the porcini mushroom butter mixture onto a piece of parchment paper. Roll into a log shape and twist the ends closed. Refrigerate for at least 30 minutes to firm up.
