Wine Forest Porcini Risotto

Wine Forest Porcini Risotto


This may just be the ultimate comfort food. The complexities of risotto are made simple in this deeply porcini-flavored classic - Wine Forest Porcini Risotto a joy to serve as an appetizer, a side dish or as a main course.

To serve 6

2 cups Wine Forest Porcini Risotto

3 Tablespoons olive oil

1 teaspoon salt

1 cup dry white wine

6¼ cups stock, warmed

4 Tablespoons butter

¼ cup grated parmesan cheese

In a large, heavy-bottomed pan heat the olive oil over medium heat. Add the rice mix and cook while stirring for 5 minutes, avoiding letting it brown. Add the white wine and the salt.

Reduce the heat to medium-low. Cook while stirring until the wine is almost absorbed.

Add 1 cup of the warm stock and continue to cook while stirring for 2-4 minutes, until the stock is almost absorbed.

Continue to add ½ a cup of the warm stock at a time, stirring continuously until each addition of stock is almost absorbed.

Total cooking time is approximately 20 minutes. The rice should be creamy, not runny, and each kernel should have a firm, yet yielding texture.

Stir in the butter and cheese.

To serve:

Serve immediately. Top with additional cheese if you please.

Tips and Techniques

Risotto technique boils down to some keys:

•Warm, good broth, arborio rice that has been coated in oil and cooked, and the steady, incremental incorporation and subsequent absorbtion and evaporation of the warm broth into the stirred rice.

•Stopping cooking before the rice becomes over-soft.

Substitutions and Variations

Adding vegetables to risotto is a natural. The rich porcini in this risotto would be lovely with some cubed cooked winter squash such as butternut or acorn stirred in when the rice is nearly cooked.

Greens such as spinach or kale would also make a nice addition.