Best 3 Porcini And Parmesan Risotto Recipes

PORCINI AND PARMESAN RISOTTO

Steps:

• In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
• In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
• Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
• Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
• Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

PORCINI AND PARMESAN RISOTTO

Steps:

• 1. In a medium saucepan, combine broth, dried mushrooms and 4 cups water. Bring to a boil; cook until mushrooms are tender, about 1 minute. With a slotted spoon remove mushrooms; coarsely chop. Strain hot broth through a paper coffee filter (or fine sieve) to remove any grit from mushrooms, return broth to pan keep covered, on low heat.
• 2. In a large saucepan, heat 1 TBL butter over medium-high heat. Add fresh mushrooms and chopped mushrooms; season with salt and pepper. Cook, stirring frequently, until tender, 3-5 minutes. Transfer to a plate, set aside.
• 3. Reduce heat to medium-low. Add onion and 1 TBL butter to saucepan. (At this point I also added the finely chopped shallot). Season with salt and pepper. Cook, stirring occasionally 3-5 minutes. Add rice, and cook stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
• 4. Add 2 C of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4-5 minutes. Continue to add broth, by cupfuls (I just used a ladle) stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth).
• 5. Remove risotto from heat. Stir in Parmesan, remaining TBL butter, and half the sauteed mushrooms; season with salt and pepper to taste. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

PORCINI AND PARMESAN RISOTTO

Steps:

• In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover. In a large saucepan, heat 1 tbsp. butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside. Reduce heat to medium-low. Add onion and 1 tbsp. butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute. Add 2 cups of warm borth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, until rice is al dente, about 25 minutes total (you may not need all the broth). Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms; season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.