Risotto With Mushrooms

Ingredients

• ½ cup dried porcini mushrooms (about ½ ounce)
• 8 cups chicken broth
• 2 tablespoons olive oil
• 1 pound mushrooms, sliced
• 2 shallots, minced
• 2 cups Arborio or other risotto rice
• Hide ingredients for Risotto 1 Risotto (opens in new tab) Risotto
  • 8 cups chicken broth
  • 2 tablespoons butter or olive oil
  • 1 medium onion, minced
  • (1 teaspoon salt, if using unsalted chicken broth)
  • 2 cups Arborio or other risotto rice
  • (½ cup dry white wine)
  • 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces)
  • 2 tablespoons butter
  • Salt and black pepper

  Sub-recipe steps

  1. Pour into a saucepan, heat, and maintain at a bare simmer: 8 cups chicken broth
  2. Heat in a large heavy saucepan over medium-low heat: 2 tablespoons butter or olive oil
  3. Add and cook, stirring, until soft but not browned: 1 medium onion, minced; (1 teaspoon salt, if using unsalted chicken broth)
  4. Stir in: 2 cups Arborio or other risotto rice
  5. Continue to stir the rice until it is thoroughly coated in fat and almost entirely opaque, 3 to 5 minutes. Add, if desired: (½ cup dry white wine)
  6. Stir until the wine is absorbed. Stir in the broth 1 cup at a time, waiting for each cup to be absorbed before adding the next. Stir the risotto continuously and maintain a simmer. When 6 cups broth have been absorbed, add the remaining broth ½ cup at a time and start tasting the rice. Take the risotto off the heat when the rice is tender but still has some “bite”; it should be creamy, not stiff. Fold in: 1 to 1½ cups grated Parmesan, to taste (4 to 6 ounces); 2 tablespoons butter
  7. Season to taste with: Salt and black pepper