Italian
Italian
Free recipe
Mushroom Risotto
Creamy arborio rice slowly stirred with porcini, white wine, and parmigiano. Mounted with cold butter at the end for a luxurious finish.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Soak the porcini in 1 cup hot water for 20 minutes, then chop and reserve the strained liquid.
- Saute the cremini and shallot in butter, then toast the rice for 2 minutes until edges are translucent.
- Deglaze with wine, then add stock one ladle at a time, stirring constantly for 18 minutes.
- Off heat, stir in the porcini, cold butter, and parmigiano until creamy and serve immediately.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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