Risotto with Porcini Mushrooms
Risotto with Porcini Mushrooms is wonderful with fresh or even dried porcini mushrooms. This risotto gets its creaminess from butter and freshly grated Parmigiano-Reggiano. Gluten-free and wonderful when you are craving homemade Italian food. Vegan option.
Servings: 4
Calories: 686kcal
Ingredients
- ¼ cup extra-virgin olive oil
- 1 medium onion diced
- 2 cups Arborio rice
- ½ ounce dried porcini broken into pieces with your hands or fresh if you’re lucky
- 1 zucchini sliced thin (or use fresh spinach)
- ½ cup dry white wine
- 3 ½ cups chicken stock (or broth) hot
- ½ pound fresh porcini cleaned and thinly sliced (if you're using fresh, leave out the dry)
- ¼ teaspoon fine sea salt, or to taste
- 8 ounces fresh baby spinach
- 4 tablespoons unsalted butter use margarine if you're vegan/dairy-free
- ½ cup freshly grated Parmigiano-Reggiano more, to taste (omit if you're vegan/dairy-free)
Instructions
- Add 1 cup of hot water to a small bowl. Add the dried porcini and steep them for 15 minutes.
- Heat the olive oil on medium heat in a large skillet; add the onion and zucchini (if using zucchini)and cook until the onions are translucent and soft (but not browned).
- Add the rice and stir with a wooden spoon about 3 minutes. Add the white wine and cook about 1-2 minutes stirring with the wooden spoon.
- Add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. If using dried porcini mushrooms, strain the liquid (reserve it) it's in and chop the dried mushrooms.
- If using dried porcini, add the dried porcini and the strained liquid they soaked into the rice.
- Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Just before adding the last 4 to 6-ounces of stock add the freshly sliced porcini (if you're using fresh porcini). Depending on if you're stock/broth was salted, check the risotto and see if it needs some salt (add salt to taste).
- Cook until the rice is tender and creamy and al dente, about 15-20 minutes. Remove the pan from the heat.
- If using fresh spinach, add when the rice is al dente. Stir in the butter and cheese until well mixed.
- Serve hot. Ladle out onto plates and grate on some more Parmigiano-Reggiano (if you like). ENJOY!
Nutrition
Serving: 4people | Calories: 686kcal | Carbohydrates: 89g | Protein: 13g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 309mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 5mg