Risotto of Porcini and White Wine:

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For 6 side portions:

- 2 cups hot water
- 1 handfull dried porcini mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 1/2 cups risotto rice
- 1 clove garlic, chopped
- 3 large shallots, chopped
- 1 tablespoon each of chopped rosemary, sage and basil
- 1/2 cup dry white wine
- 2 cups (or more) chicken broth
- 1/2 teaspoon salt
- 1 cup freshly grated Parmesan cheese (about 3 ounces)

Options: top with some minced lemon confit.

Cooking Instructions

Place the dried mushrooms in a bowl and cover with hot water. Let the mushrooms soak for 20 minutes.

Remove the mushrooms from the liquid and squeeze them out into the bowl.

Save the mushroom liquid and mince the mushrooms.

In a pan, melt the butter, add the olive oil, chopped garlic, rosemary, sage and basil.

Stir for a minute before adding the chopped mushrooms, season with salt and pepper, and simmer covered for 15 minutes.

Uncover and stir in the rice until it is covered in fat.

Add the white wine and simmer while stirring until it has evaporated.

Add a portion of the chicken stock stir until the rice has completely absorbed it.

Continue adding portions of the stock and stirring until each portion has been absorbed. This should take about 18-20 minutes.

Add little portions of the mushroom liquid at the end to taste.

When the rice is tender and soft to the bite in its center, sprinkle on the parmesan cheese and serve.

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Rating: 2.7/5 (26 votes cast)

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