Did you say it takes too long to make risotto? Nonsense. Let me make my point. You can make the dish all in one skillet. So clean up is a breeze. To me something as good as this recipe is worth every second it takes to prepare.
Risotto is made with Arborio rice, a very starchy rich that creates it own creamy sauce with out using heavy cream.
I made this for an Italian wine class and it was an excellent pairing for the Italian Majolini Brut Franciacorta sparkling wine, the Terlano Pinot Grigio and the Remo Farina Valpolicella Classico Superiore, all have enough acidity to hold up to the creamy risotto.
Enjoy!
Serves 12
Prep time: 10 minutes
Total time: 1:10 hours
Ingredients:
2 ounces dried porcini mushrooms
2 cups water or enough to cover the mushrooms, heated
3 cups beef broth
2 large shallots, finely chopped
2 cups Arborio rice
½ cup dry white wine
3 tablespoons unsalted butter, cold
1 tablespoon truffle oil
1 cup grated Parmigiano-Reggiano cheese, plus more to taste
Salt and pepper to taste
Instructions:
Start by thoroughly rinsing the dried mushrooms, to get rid of any grit.
Place the mushrooms in a bowl and cover them with hot water, gently pushing them so they are submerged. Let them soak for 1 hour or until they are soft.
Remove the mushrooms from the liquid, squeezing them lightly to remove any excess water, and transfer them to a chopping board. Roughly chop the mushrooms into smaller pieces. Reserve.
Place a strainer over a saucepan, line with paper towels (or coffee filter) and pour the soaking water, allowing the mushroom water to drain through. Discard the paper towels. Add the beef broth to the mushroom water and bring it to a boil over medium heat. Lower the heat and keep it simmering until ready to use.
Heat the olive oil in a large skillet, over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the rice and stir for about a minute, until it is well coated and opaque. Add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated.
Add the broth, one ladle at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one. Repeat until the rice is cooked al dente. (You might not need all the broth.)
When the rice is al dente, add a little more liquid to keep the risotto moist and then remove it from the stove. Add the butter, truffle oil and the parmesan cheese and mix, being careful not to break the grains and mushrooms.
Season with salt and pepper
Terri's Tips and serving suggestions: