Porcini Mushroom and Goat Cheese RisottoFrom midgelet 7 years ago
- 1 cup dried porcini or other dried mushrooms (about 1 ounce) shopping list
- 3 cups hot water, more if needed shopping list
- 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed shopping list
- 3 tablespoons olive oil shopping list
- 1 onion, chopped shopping list
- 5 cloves garlic, minced shopping list
- 2 cups arborio rice shopping list
- 1 1/4 teaspoons salt shopping list
- 2 tablespoons butter shopping list
- 1/4 teaspoon fresh-ground black pepper shopping list
- 2 ounces mild goat cheese, such as Montrachet, crumbled shopping list
- Grated Parmesan, for serving shopping list
How to make it
- Put the dried mushrooms in a medium bowl and pour the hot water over them.
- Soak until softened, about 20 minutes.
- Remove the mushrooms, reserving the soaking liquid, and chop them.
- Strain the liquid through a paper-towel-lined sieve into a medium saucepan.
- Add the broth to the pan and bring to a simmer.
- In a medium pot, heat the oil over moderately low heat.
- Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.
- Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed.
- The rice and broth should bubble gently; adjust the heat as needed.
- Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
- Cook the rice in this way until tender, 25 to 30 minutes in all.
- The broth that hasn't been absorbed should be thickened by the starch from the rice.
- You may not need to use all of the liquid, or you may need more broth or some water.
- Stir in the butter, pepper, and goat cheese.
- Serve the risotto with grated Parmesan.
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