By: Cheri Browne | June 27 2011
Posted in Rogue Valley - Cook It - Rogue Valley

Courtesy of Louis Jeandin, Mushrooms All Year

Ingredients
1 1/2 ounces dried porcini

4 cups Arborio rice
8 cups chicken broth
4 chopped garlic cloves
1 cup chopped onion
4 teaspoons olive oil

1 pinch thyme

1/2 cup dry white wine
1/4 cup grated Parmesan cheese
1/4 cup heavy cream (optional)
salt & pepper to taste

Directions

First, rehydrate the dried porcini in 2 cups of hot water for one hour. Separate porcini from soaking water. Chop porcini coarsely and filter the water through a coffee filter. Add water to chicken broth and bring to a simmer.

As you are ready to start the risotto, mix porcini, ½ of the garlic, ½ of the onions, ½ of the olive oil and the thyme in an oven proof dish. Season with salt & pepper. Place in a preheated oven at 400 degrees. Remove from oven after 15 minutes and cover with foil to keep hot.

The risotto is started as the mushrooms are cooking. In a preheated Dutch oven, sweat seasoned onions in olive oil at medium high heat for 2 minutes. Add rice and let cook 3 minutes. Risotto needs to be stirred at all times. Use a flat wooden spoon so the rice will not stick to the bottom. Add wine and the rest of the garlic, season with salt and pepper, stirring continuously for another 2 minutes. Lower the heat to medium.

Start adding the simmering broth half a cup at a time every 2 minutes or so until the liquid is almost all absorbed, stirring constantly. When all the broth is used, fold in the mushrooms, cream and Parmesan cheese. Stir. The risotto should be creamy but not mushy. Check seasoning. The dish is ready for serving. For more impact add more cheese and/or paper thin truffle shavings if you wish. Any type of dried or fresh mushrooms can be used.

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