Servings: two as a main course.
This wild mushroom risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious. For a very intense mushroom flavor, use mushroom liquor instead of chicken broth: simmer 2 oz. dried porcini in 5 cups of water for 5 minutes; let sit 30 minutes off the heat and strain, reserving the mushrooms.
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Heat the chicken broth along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn’t sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.
This is sooo good. Add a glass of white wine and some crusty bread and I have died and gone to heaven.
Very mushroomy and good! I used morels and portabellas for the fresh mushrooms, and the morels were overwhelmed by the porcinis. I added more cheese at the end, which I think helped balance the flavors better. I would make it again, but I wouldn't bother with the morels.
Definitely use the soaking liquid with/instead of chicken broth for a more intense flavor. Love all the mushrooms in here - wonderfully earthy and grounded. Just need a touch of intensity the mushroom soaking liquid would give it. Will make it again!
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