Two Mushroom and White Wine Risotto
1 cup dried porcini mushroom
9 cups of chicken stock
3 cups of Arborio rice
half stick of butter
1 pound of fresh mushroom ( we used brown oyster mushrooms)
one large onion, finely chopped
1 cup of dry white wine
1 cup of fresh Parmigiano Reggiano
Salt and Pepper
1. Soak the dried mushrooms in a bowl of hot water. Do not discard the water when the mushrooms become soft.
2. In a saucepan with low heat, slowly melt the butter. Add onion and sauté until translucent. Add both mushrooms, and cook until they are softened. Add Arborio rice and stir for 1 – 2 minutes. Next, Stir in wine and let the rice simmer. Stir often, until all the liquid is absorbed. Pour a ladle of the mushroom broth into the rice. Let it simmer, stirring constantly, until all the liquid is absorbed.
3. Continue adding chicken stock a ladle at a time, stirring and letting the rice absorb each batch, for 30 - 35 minutes or until the rice is tender but still has some bite. Slowly incorporate the Parmigiano. Taste for seasoning and add more salt, pepper and Parmigiano.
Total cook time: 45 – 60 minutes.