Kathleen Robertson's Porcini Mushroom Risotto
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Recipe Information
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| Name: |
Kathleen Robertson's Porcini Mushroom Risotto |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
10 May 2006 |
| Updated: |
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| Views: |
302 |
| Rating: |
This recipe is unrated. |
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Description:
Celebrity recipe - Kathleen Robertson - Actress |
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Recipe Ingredients
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- Prep Time: About 50-60 minutes
- Makes: 4 Servings
- Ingredients:
- 1 pkg (10 g) dried porcini mushrooms
- 1 cup boiling water
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 2 cups cremini or
- baby portabello mushrooms, chopped
- 1 cup arborio rice
- 1 cup dry white wine
- 2 cups warm chicken stock
- 3/4 cup Parmigiano-Reggiano cheese, grated
- 1/3 cup toasted pine nuts 75 mL
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Recipe Instructions
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Preparation:
Place the porcini mushrooms in a small bowl
and add boiling water; let stand for 20 minutes.
In a large saucepan, melt butter over medium heat.
Add oil, onions and garlic; cook, stirring for 1 minute;
add fresh chopped mushrooms and cook,
stirring until golden brown, about 5 minutes.
Stir in rice until well-coated.
Stir in porcini mushroom mixture; cook, stirring constantly, until all liquid is absorbed.
Next, alternately stir in wine and chicken stock, 1/2 cup (125 mL) at a time, each time stirring until the liquid is completely absorbed.
Cook for about 20 to 25 minutes, until the risotto is creamy and tender.
Stir in cheese and garnish with toasted pine nuts.
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