by brooke's kitchen
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brooke's kitchen's Notes:
Expand6 ounces wild mushrooms Ask a question about this ingredient
2 medium onions Ask a question about this ingredient
8 ounces baby bella mushrooms Ask a question about this ingredient
1 package dried porcini mushrooms Ask a question about this ingredient
1 tablespoon fresh thyme Ask a question about this ingredient
2 tablespoons butter, melted Ask a question about this ingredient
1 tablespoon white truffle oil Ask a question about this ingredient
1 cup arborio rice Ask a question about this ingredient
6 cups chicken broth Ask a question about this ingredient
1 large leek Ask a question about this ingredient
2 tablespoons cognac Ask a question about this ingredient
1/4 cup milk or heavy cream Ask a question about this ingredient
1/2 cup parmesan cheese, grated Ask a question about this ingredient
1 cup white wine Ask a question about this ingredient
2.5 tablespoons olive oil Ask a question about this ingredient
Preheat oven to 375 degrees. Slice baby bella and wild mushrooms.
Ask a question about this stepSlice 1 yellow onion into thin strips.
Ask a question about this stepMix mushrooms, onion, chopped thyme, and melted butter. Season with salt and pepper. Spread mushroom mixture on a large sheet pan.
Ask a question about this stepRoast mushrooms and onion until browned, about 40 minutes. Mix once while roasting.
Ask a question about this stepMeanwhile, boil 2 cups of water. Pour water over dried porcini and rehydrate the mushrooms for about 15 minutes.
Ask a question about this stepHeat chicken stock in a medium saucepan. Bring to a boil and let slightly reduce to approximately 3-4 cups. Gently place porcini mushrooms into chicken stock as to not disturb grit. Pour porcini/water mixture into chicken stock. Stop pouring the mushroom liquid before you get to the grit. Turn heat down and simmer.
Ask a question about this stepCut leek in half lengthwise and chop white and green parts. Heat 1/2 tablespoon olive oil in small saucepan.Cook leeks until barely softened, about 3 minutes. Add cognac and cook for another 2 minutes. Pour heavy cream over leeks and lightly simmer until mixture thickens and leeks are soft, about 15 minutes. Be careful not to boil.
Ask a question about this stepHeat 2 tablespoons olive oil in a large, heavy bottom pan. Dice one yellow onion and when oil glistens, saute the onion until translucent.
Ask a question about this stepPour arborio rice into pan with onion. Cook for 2 minutes, stirring so that rice does not stick.
Ask a question about this stepPour white wine into pan. Stir with rice until wine is almost dissolved but not completely.
Ask a question about this stepAdd 1/2 cup of chicken broth/mushroom mixture. Stir until broth is almost dissolved. Repeat with another 1/2 cup broth.
Ask a question about this stepContinue adding broth (make sure to get mushrooms as this adds lots of flavor) in 1/2 cup increments until risotto is creamy and rice is soft but still slightly firm.
Ask a question about this stepTurn off heat and add roasted mushrooms, creamed leeks, and parmesan cheese. For added mushroom flavor, mix white truffle oil into finished risotto. Season with salt and pepper.
Ask a question about this stepI just used a one ounce package of dried porcinis. But you can certainly use more if you really love mushrooms!
I,m going to try this tonight along with some grilled lamb chops. Sounds yummy!
This was delicious! I only used fresh mushrooms and needed only 4 cups of broth. Served with seared salmon and crispy leek straws (from the top of the leek that I didn't use in the risotto). Will definitely make this risotto again!
That dinner sounds pretty fabulous! So glad that you enjoyed the risotto!
i make mushroom risotto quite often its one of my favorite dishes.
i will have to try your recipe with leeks sounds and looks great!
i like the idea of the addition of truffle oil too
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
What size package of dried poricinis do you suggest?