INGREDIENTS
1 ounce dried porcini mushrooms
1 cup chicken stock (boiling)
2 tablespoons butter
1 onion (diced)
8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 cup arborio rice
1/2 cup white wine
1 cup chicken stock (or vegetable, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil (optional)
1 handful parsley (optional)
DIRECTIONS
- Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.
- Meanwhile, melt the butter in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.
- Chop the reconstituted mushrooms and add them to the sauce pan.
- Add the rice and toast until it starts to turn translucent, about 1-3 minutes.
- Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared.
- Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan cup at a time while stirring until it has disappeared.
- Add the butter and parmigiano reggiano and stir until it has melted.
- Season with salt and pepper and a touch of truffle oil.
- Serve garnished with parsley.
Source : Closet Cooking
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