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.
- 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.