Red Wine and Porcini Risotto

By • March 16, 2010 • 9 Comments



Author Notes: This recipe is a sneak peek from The Newlywed Kitchen: Delicious Meals for Couples Cooking Together, available for pre-order on Amazon (out in stores May 2010.) We've all had porcini risotto before, but sautéing the mushrooms with a dribble of savory tamari (or dark soy sauce) helps bring out their meatiness--a little secret that will have you reaching for seconds. thecookbookchronicles

Serves 2-4

  • 3 1/2 cups chicken stock
  • 1 1/2 cup dry red wine
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 1/3 cup finely diced shallots
  • 1/2 pound wild mushrooms, preferably porcini
  • 1 1/2 teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon tamari or dark soy sauce
  • kosher salt and pepper to taste
  • 2/3 cups finely sliced leeks (white and pale green parts only)
  • 1 cup arborio rice
  • 2/3 cups grated Parmigiano Reggiano
  • 1 tablespoon finely snipped chives
  • 1 1/2 teaspoon good quality white truffle oil (optional)
  1. Combine the chicken stock and wine in a stockpot and bring to a boil over medium heat. Lower the heat to a simmer and keep the liquids warm.
  2. In a medium skillet, combine the olive oil, two tablespoons of the butter, and the shallots. Sauté the shallots over medium-high heat until they just begin to caramelize, about 3 to 4 minutes. Add the mushrooms, thyme, and parsley, and cook for 5 minutes. Add the tamari and toss to coat the mushrooms. Season lightly with salt and pepper. Remove the skillet from the heat and set aside.
  3. Melt the remaining butter in a large saucepan over medium heat. Add the leeks and sauté for 2 minutes. Add the arborio rice and stir for 2 minutes, until the grains are toasted and well coated with the butter and leeks. Stir in a ladle of the warm stock-wine mixture and cook until the rice has absorbed it all. On medium heat, add the remaining stock one ladle at a time, letting the rice absorb the liquid completely before adding more. The risotto should have fully absorbed the liquid after about 30 minutes (taste the rice to make sure it has cooked through and add more salt and pepper to taste).
  4. If the stock evaporates too quickly and the rice is not yet cooked, add 1/3 cup of water to the pan and stir. The water will evaporate and help the rice cook, without changing the flavor of the risotto. Stir the mushroom-shallot mixture and Parmigiano-Reggiano into the rice. Spoon the risotto into serving bowls and top each bowl with a sprinkle of chives and a drizzle of white truffle oil, if desired.

Tags: Italian, Porcini mushrooms, Risotto, savory, Spring

Comments (9) Questions (0)

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over 4 years ago kissy28c

Thank you so much. I made this last night and it was absolutely amazing. The flavor set was superb. I've never thought to make a risotto w/ red wine. For your recipe I used a Pinot Noir. I also couldn't find porcini mushrooms (I did some last minute shopping last night) so I had to use baby bellas - which seemed to work out nicely.

Thank you again!

Avatarly

over 4 years ago thecookbookchronicles

Tastefood: thanks, adding tamari to mushrooms is a trick I picked up from a local chef. He says it amplifies the umami in mushrooms. (I agree!)

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over 4 years ago TasteFood

I love the idea of adding a little tamari with the porcini in a red wine risotto.

Avatarly

over 4 years ago thecookbookchronicles

dymnyno: No, that's just a culinary term for heating the rice without liquid. This prevents the rice from breaking, and seals in the starch. The rice grains will remain white.

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over 4 years ago dymnyno

Thanks...I just wanted to clarify your directions...there are many levels of cooking expertise represented on Food52 and no stupid questions. By the way, I just looked up your blog...love it!!

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over 4 years ago dymnyno

When you say that the rice is toasted...do you mean actually browned?

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over 4 years ago dymnyno

In my household Cabernet is king, so I will definately try your risotto. (especially Constant Cabernet)

Avatarly

over 4 years ago thecookbookchronicles

Hi AntoniaJames,

I like St. Bartolini's brand of white truffle oil--it is worlds apart from the poor quality white truffle oils you get at the average grocery store. A little pricey, but a little goes a long way. Enjoy!

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

When you say "good qualtiy" white truffle oil, is there a brand that you recommend? I've seen several, but have also heard people say that most are not worth the trouble. Thank you. ;o)