2 ounces of dried porcini
3 cups chicken stock
1/4 cup olive oil
1 medium white onion, diced
1 clove garlic, minced
2 cups Carnaroli rice
1 cup dry white wine
1 Tbsp fresh sage, chopped
- 5-6 Tbsp butter, browned
- 1/2 cup Parmesan cheese, fresh, grated
- Portabella & additional butter, optional
Salt and pepper
Soak the dried porcini in 2 cups of warm water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. Be sure to discard the very bottom of the liquid as it will contain dirt from the porcini. Roughly chop the mushrooms and set aside. When you’re ready, combine the chicken stock with mushroom broth and heat to a simmer.
In a large saucepan, heat the oil over medium heat. Add the onion and season with salt and pepper. Add the garlic and cook until slightly translucent. Add in the rice and stir to coat with the oil and cook until slightly translucent. Add the wine and stir until almost all of the liquid has cooked off. Add the hot stock mixture, a ladleful at a time, completely stirring the liquid each time. Keep adding broth as needed so there is always 1/4 inch liquid layer over the rice. The rice should become close to al dente in 15-20 minutes. Add the mushrooms and sage, stirring thoroughly. Taste and adjust salt/pepper seasoning. Remove from heat.
In a small saucepan, brown the butter. Add the browned butter and cheese to the rice and incorporate well. Serve immediately, shaving some additional parmesan atop for garnish. You may garnish with additional sage and real balsamic vinegar as well.
If you wish to turn this into a main cause dish, you can roast or saute mushrooms (I.e. cut portabella mushrooms into strips and quickly saute in butter) and also place on top of the risotto in a shallow bowl.