Mushroom Risotto is hearty and delicious and will satisfy even the most discerning palette. Treat your friends and family to a delcious Risotto for dinner, it’s not as hard to make as you might think, the key is to make sure and use arborio rice.
6 to 8 cups chicken stock
5 ounces dried porcini mushrooms (you can try other wild dried mushrooms too)
2 tablespoons olive oil
4 shallots, minced
2 cups arborio rice
1/2 cup white vermouth, or white wine if you already have some open at home.
2/3 cup grated Parmesan, plus extra for serving
Salt and pepper
Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes. Drain the mushrooms but reserve the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add the strained mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
Get ready to Stir!
Heat remaining olive oil in a large saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth/wine and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.