Serves 6
prep 5 min. cook 30 min.
Ingredients:
6 Tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 oz. of dried Porcini mushrooms chopped or sliced
1/3 cup of dry red wine
2 cups uncooked rice
4 cups of beef or chicken broth (broth can be made from demi glace)*see recipe below
1/2 tsp saffron threads
1/4 cup fresh Parmesan
freshly ground black pepper or our five peppercorn mix to taste
Soak the mushrooms in 2 cups of warm water for about 30 minutes. Drain the liquid through paper towels and rinse the mushrooms. Do not discard the liquid, but keep warm. Heat the broth and keep hot.
Cook the oil and onions in a non-stick pan over medium-high heat. When the onions are soft and translucent, lower the heat and add the wine and let it almost evaporate. Add the rice and sauté for 2 or 3 minutes stirring constantly with a wooden spoon.
Add 1/2 cup of the broth constantly stirring the rice until the broth is absorbed. When the rice dries out add another 1/2 cup of the broth along with the mushrooms and 1/2 cup of their liquid. There should never be too much broth in the pot so that the rice boils nor too little so that the rice fries or burns.
Dissolve the saffron in a ladle of broth or a bit of warm milk. Add to the risotto at about the 10 minute mark.
Continue to add the broth and mushroom liquid in the quantities specified above. The whole process should take about 30 minutes. The rice should have a creamy consistency and is cooked through.
Serve immediately in bowls. Sprinkle generously with Parmesan cheese and freshly ground black peppercorns or our five peppercorn mix.
* You can use store-bought beef broth. Or you can make your own with our Demi-Glace Gold.
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