A few months ago I was perusing Williams-Sonoma and came upon their Wild Porcini Sea Salt. I believe it was at that moment when I came up with the idea of making a really intense, rich mushroom risotto, using as many complementary mushroom ingredients as possible. This risotto came out very well; it tastes earthy and rich. I really like the taste of truffle oil but you may want to cut back slightly if it’s not your thing.
Yields 2-4 servings
25 minPrep Time
20 minCook Time
45 minTotal Time
- 1 cup carnaroli or arborio rice
- 1 medium yellow onion, chopped
- 1 1/2 cups chopped cremini mushrooms (substitutions are fine)
- 3/4 cup dried mushrooms of your choice (I use a gourmet blend)
- 1/2 cup red wine
- 3 cups chicken stock, preferably homemade (or mushroom stock!)
- 1/4 cup Parmesan cheese, grated
- 1/2 tablespoon truffle oil
- olive oil
- optional: wild porcini sea salt
- Soak the dried mushrooms in hot water until tender. Reserve 1 cup of the liquid.
- Heat up your stock to a boil, then turn down the temperature slightly.
- Cover a pot or sautoir with just enough olive oil to coat the bottom. Sweat the onions for a bit and then add the cremini mushrooms. Saute for a few minutes.
- Add the rice and turn up the heat. Stir occasionally and let the rice toast a bit for a few minutes.
- Once the bottom of the pan starts getting a light glaze, deglaze with the wine, stirring briefly. After the wine has mostly soaked into the rice, add the reserved mushroom liquid. Once that has absorbed, add a ladle of hot stock. Add the reconstituted mushrooms, reserving a few for garnish.
- I don't believe in constant stirring. I'd rather let the bottom of the pan glaze up, so I only stir right after adding the liquid. After that I give the pan a shake periodically to keep things loose. On medium high heat, add one ladle of stock at a time and let the liquid absorb almost completely before adding more. This process takes around 15 minutes; it's a good time to tidy up the kitchen.
- Begin taste testing your rice for doneness when the stock starts getting low. You may not need all of it. Season with salt and a bit of pepper. When the rice is ready, add the Parmesan and truffle oil.
- Serve immediately.