Ingredients 1 ½ cups Aborio or Carnaroli rice 1 cup dried porcini mushrooms 2 cups mushrooms, sliced (a mix of porcini, cremini, or any favorite mushrooms) 1 small onion 1 garlic clove ¼ cup of white wine 4–5 cups vegetable or chicken broth, kept warm 3 Tbsp butter Olive oil Salt & Black pepper qb
Reconstitute the dried porcinis in some warm water and a sprinkle of salt In a large, heavy-bottomed pan or skillet, heat a generous drizzle of olive oil over medium heat. Add a clove of garlic, whole, and the mixed mushrooms and saute until golden brown Remove the mushrooms from the pan and add another drizzle of olive oil Add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the Carnaroli rice to the pan and toast the rice for about a minute; this helps enhance the nutty flavor of the rice. Pour a ladleful of the warm broth into the pan with the rice. Stir gradually until the broth is mostly absorbed by the rice. Continue adding broth one ladle at a time, allowing each ladleful to be absorbed before adding the next. Keep cooking in this manner for about 20 minutes, until the rice is al dente and the mixture is creamy. On your last ladle of broth, add the warm water from the dried porcinis Fold back in your sauteed mushrooms, a couple of knobs of butter and grated parmigiano
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Ingredients
1 ½ cups Aborio or Carnaroli rice
1 cup dried porcini mushrooms
2 cups mushrooms, sliced (a mix of porcini, cremini, or any favorite mushrooms)
1 small onion
1 garlic clove
¼ cup of white wine
4–5 cups vegetable or chicken broth, kept warm
3 Tbsp butter
Olive oil
Salt & Black pepper qb
Reconstitute the dried porcinis in some warm water and a sprinkle of salt
In a large, heavy-bottomed pan or skillet, heat a generous drizzle of olive oil over medium heat.
Add a clove of garlic, whole, and the mixed mushrooms and saute until golden brown
Remove the mushrooms from the pan and add another drizzle of olive oil
Add the diced onion and cook until it becomes soft and translucent, about 4-5 minutes.
Add the Carnaroli rice to the pan and toast the rice for about a minute; this helps enhance the nutty flavor of the rice.
Pour a ladleful of the warm broth into the pan with the rice. Stir gradually until the broth is mostly absorbed by the rice.
Continue adding broth one ladle at a time, allowing each ladleful to be absorbed before adding the next. Keep cooking in this manner for about 20 minutes, until the rice is al dente and the mixture is creamy.
On your last ladle of broth, add the warm water from the dried porcinis
Fold back in your sauteed mushrooms, a couple of knobs of butter and grated parmigiano