Risotto is one of my absolute favorite things to eat or cook. While it is a little labor intensive, the end result is so rewarding. I feel like I've worked hard and the taste is always amazing. It is comfort food at its best. Risotto manages to make its way into at least one meal per week at my house. Whether it is a parmesan risotto that is a base for beef stew or a vehicle to use up veggies in the fridge, it is always easy, delicious and so versatile. I don't always have homemade chicken stock on hand so instead I reduce canned chicken stock by boiling it for a more concentrated flavor. I also love adding extra things to the chicken stock for flavor. In this dish, I add dried porcini mushrooms to give the stock a distinct mushroom flavor. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. I don't usually like adding butter, oil, or cream at the end of my risotto but the white truffle oil at the end takes the mushroom flavor up a notch. However, this is excellent without the truffle oil. Enjoy! —Plum Pie
- Serves 4
baby bella mushrooms
package dried porcini mushrooms
white truffle oil
milk or heavy cream
parmesan cheese, grated
- Preheat oven to 375 degrees. Slice baby bella and wild mushrooms.
- Slice 1 yellow onion into thin strips.
- Mix mushrooms, onion, chopped thyme, and melted butter. Season with salt and pepper. Spread mushroom mixture on a large sheet pan.
- Roast mushrooms and onion until browned, about 40 minutes. Mix once while roasting.
- Meanwhile, boil 2 cups of water. Pour water over dried porcini and rehydrate the mushrooms for about 15 minutes.
- Heat chicken stock in a medium saucepan. Bring to a boil and let slightly reduce to approximately 3-4 cups. Gently place porcini mushrooms into chicken stock as to not disturb grit. Pour porcini/water mixture into chicken stock. Stop pouring the mushroom liquid before you get to the grit. Turn heat down and simmer.
- Cut leek in half lengthwise and chop white and green parts. Heat 1/2 tablespoon olive oil in small saucepan.Cook leeks until barely softened, about 3 minutes. Add cognac and cook for another 2 minutes. Pour heavy cream over leeks and lightly simmer until mixture thickens and leeks are soft, about 15 minutes. Be careful not to boil.
- Heat 2 tablespoons olive oil in a large, heavy bottom pan. Dice one yellow onion and when oil glistens, saute the onion until translucent.
- Pour arborio rice into pan with onion. Cook for 2 minutes, stirring so that rice does not stick.
- Pour white wine into pan. Stir with rice until wine is almost dissolved but not completely.
- Add 1/2 cup of chicken broth/mushroom mixture. Stir until broth is almost dissolved. Repeat with another 1/2 cup broth.
- Continue adding broth (make sure to get mushrooms as this adds lots of flavor) in 1/2 cup increments until risotto is creamy and rice is soft but still slightly firm.
- Turn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto. Season with salt and pepper.