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Wine Forest premium dried wild porcini mushrooms combined with arborio rice and organic shallots, shiitakes and garlic in resealable containers

Wine Forest Porcini Risotto

$ 14.00

Arborio rice, California Porcini, Organic: shallots, shiitakes & garlic    12 oz. reclosable container

This may just be the ultimate comfort food. We’ve made the complexities of risotto simple for you in this classic deeply porcini flavored dish. Risotto’s stirring inner beauty completely overshadows its lumpy face and its drill of stirring.

We’ve put all the building blocks of a great risotto together for you with the buttery richness of our own northern California picked and dried wild porcini. For complexity there is the additional touch of organic shiitake for its special beefy backbone. Follow the easy instructions with the stock of your choice, stir every five minutes for twenty minutes. Sprinkle with grated parmesan and chopped parsley and this magnificent risotto is ready as an appetizer, side dish or main course. You’ll want this in your pantry at all times

Cooking Instructions:

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
  1. 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.
  2. Add the white wine and the salt. Reduce the heat to medium-low. Cook while stirring until the wine is almost absorbed.
  3. Add 1 cup of the warm stock and continue to cook while stirring for 2-4 minutes, until the stock is almost absorbed.
  4. 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.
  5. Stir in the butter and cheese.

 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.

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