Porcini Mushroom Risotto

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Porcini Mushroom Risotto

Author: Keith Snow

Rich and satisfying dosh of mushroom risotto. The dried porcini mushroom brings an earthy mushroom essence that cant be missed.

Ingredients

• 1/4 ounce dried porcini mushrooms, rehydrated in 1-1/2 cups boiling water
• 3 large garlic cloves, minced
• 1 large shallot, minced
• 3 tablespoons butter
• 1/2 teaspoon salt
• 20 twists black pepper
• 1 teaspoon Harvest Eating Northern Italian Seasoning
• 4 cups water
• 1 bouillon cube (I recommend Rapunzel brand)
• 1 cup Arborio rice
• 1 tablespoon dried parsley
• 2 tablespoons evaporated milk
• 1/4 cup parmesan cheese
• Romano cheese, as garnish

Instructions

1. Pour boiling water over mushrooms in bowl. Set aside for 25 minutes.
2. Mince garlic and shallots. Drain and mince mushrooms, but do not discard soaking water.
3. Melt butter in sauce pot over medium heat, add shallots, and sweat out for 1 minute. Add garlic and continue to cook, stirring frequently, for 2 minutes.
4. Add salt, pepper, and Northern Italian Seasoning.
5. In second sauce pot, pour water and and add Rapunzel stock cube. Bring to simmer.
6. Add Arborio rice to first sauce pot (with onions and garlic) and stir for 2 minutes.
7. Add half of mushroom water, and stir until well-mixed. Add remaining mushroom water, stirring constantly.
8. Add vegetable broth a ladle-full at a time, and stir, adding more whenever rice starts to look dry, until rice is cooked to your liking. I prefer it al dente. 20-30 minutes will typically be enough, with very little broth left, if any.
9. Add mushrooms, evaporated milk, dried parsley, and parmesan cheese. Stir well.
10. Garnish with grated Romano cheese and serve warm.