Serves 4
Prep 20 Min, Cook 20 Minutes
•1/2 cup dried porcini
•1/2 small onion, finely sliced
•3 tablespoons Il Molino Olive Oil
•1/4 cup butter
•1 1/2 cups (300 g) Carnaroli Rice
•1/3 cup dry white wine
•1 cup freshly grated Parmigiano-Reggiano
•1/2 cup heavy cream (optional)
•mushroom soaking water, strained
•one quart of simmering Pacific Chicken Broth
•A bunch of parsley, minced
•Trapani Sea Salt and White Pepper to taste
Preparation:
Steep the porcini in a cup of hot water for fifteen minutes. Sauté the onion in Il Molino Olive Oil and 1/4 cup of butter until golden. Remove onions with a slotted spoon and stir the Carnaroli Rice into the pot. Sauté the Carnaroli Rice for several minutes, until it becomes translucent, stirring constantly to prevent sticking.
Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of Pacific Chicken Broth and 3/4 teaspoon of Trapani Sea Salt. While it's absorbing, chop the Porcini Mushrooms and strain the liquid they soaked in. Save the strained soaking liquid. Add the Porcini Mushrooms and their liquid to the Carnaroli Rice, then continue adding water or broth one ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground White Pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated Parmigiano-Reggiano.
Recipe adapted from www.about.com
Photo courtesy of www.mixandtaste.com
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