Mushroom Risotto

risotto

This risotto is in my view the best risotto ever. The dried porcini mushroom adds a rich and tasty flavor to this dish. I paired the dish with a A.D. Coutelas Louis Victor Fût de Chéne Brut Champagne. This Champagne has a fragrances of nuts, autolysis and ripe yellow apples. The champagne lifts the dish and compliments the pleasant savoury tastes of the dish.

Ingredients (Serves 6)

6 cups chicken broth
3 tablespoons olive oil
1 cup dried porcini mushrooms, soaked in 3 cups of hot water
2 shallots, diced
1 1/2 cups risotto rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Method

Soak the dried mushrooms in hot water for 15 minutes. In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Remove the mushrooms from the water and finely chop. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.Add 1 tablespoon olive oil to the saucepan, and stir in the shallots. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes.

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste.

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