Mushroom Risotto

Preparation 25min Cooking 40min Servings 4

Ingredient

• 1 package (14 g) dried bolete (or porcini) mushrooms

• 1 1/2 lb (675 g) white mushrooms, coarsely chopped

• 8 cups of chicken broth

• 2 garlic cloves, chopped

• 1/4 cup (55 g) butter

• 2 shallots, chopped

• 2 cups (420 g) arborio rice

• 3/4 cup (180 ml) dry white wine

• 1 1/2 cups (105 g) fresh Parmesan cheese, grated, plus more for serving

Preparation

In a small bowl of water, swiftly rinse the dehydrated mushrooms to eliminate any sand. Utilizing a slotted spoon, extract the mushrooms from the water. Dispose of the liquid. On a working surface, roughly chop the dehydrated mushrooms. Deposit them in a pot along with the broth. Bring it to a boil and maintain warmth.

Simultaneously, in an expansive skillet over medium-high heat, sauté the white mushrooms and garlic in 3 tbsp of the butter until the moisture released from the mushrooms has wholly evaporated, and they begin to brown. Incorporate additional butter as required.

In a capacious pot, tenderize the shallots in the residual butter. Introduce the rice and sauté for 1 minute, ensuring the grains are thoroughly coated in the butter. Pour in the wine and let it reduce until nearly dry, stirring continuously. Append the browned mushrooms.

Over medium heat, infuse the broth (with the dehydrated mushrooms), around 1 cup (250 ml) at a time, stirring regularly until the fluid is entirely absorbed before introducing more broth. Season with salt and pepper. Cook for 18 to 20 minutes or until the rice reaches al dente consistency, and the risotto is somewhat fluid yet the broth has thickened. Withdraw from the heat and allow it to sit for 2 minutes. Integrate the Parmesan and briskly stir for 30 seconds.

Present the risotto in broad bowls. It should fan out in the dish, creating a small elevation at the center. Garnish with additional Parmesan. Serve promptly.