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Risotto with Porcini Mushrooms (by Guest Chef Salvatore Anzalone)A web-exclusive recipe from Italian Cooking and Living2oz butter 1/2 onion, finely chopped 1/2 lb Arborio rice 4 oz chicken broth, boiling freshly grated grana padano 1 tablespoon fresh chopped parsley 4oz white wine 6oz dry porcini mushrooms, soaked in warm water salt, pepper 1 clove of garlic, minced
Sauté the onion in the olive oil, add the garlic and the rice, and toast. Deglaze with the wine. Add the stock slowly, stirring, until absorbed, and cook for about 18 minutes. Add the porcini mushrooms and the juice from the porcini in the final 5 minutes. Finish by stirring in the butter and Parmigiano Reggiano. Season, and stir in the parsley. Serves 4.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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