As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Ingredients
- Porcini mushrooms: 1 oz (dried)
- hot water: 1 cup
- carton beef stock: 1 piece (32 ounce)
- olive oil: 0.25 cup (divided)
- garlic: 3 clove
- rosemary: 1 tsp (dried)
- salt and ground black pepper: (to taste)
- white wine: 1 cup (divided)
- butter: 0.25 cup (divided)
- shallot: 1 piece (chopped)
- ¾ cups Arborio rice: 1 piece
- Parmesan cheese: 0.33333 cup (grated)
Metric Conversion
Stages of cooking
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Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
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Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
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Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
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Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
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Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
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Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
