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Lighter creamy porcini mushroom risotto
This creamy porcini risotto smells like fall. Mushrooms and parmesan lend it a divine taste, while milk instead of cream makes it lighter.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 614 kcal
Ingredients
- 2 tablespoons olive oil
- 1 pound fresh mushrooms, sliced (champignons or other variety)
- 1 teaspoon dried thyme finely chopped
- 1 cup white wine
- 1/4 cup dried porcini mushrooms (a little less than 1 ounce/ 25 grams, wiped of dirt.)
- 1 medium onion, finely diced
- 2 cups risotto rice (carnaroli, carolina, saint andrea)
- 7-8 cups chicken or vegetable stock
- 1 cup milk
- 3/4 cup grated parmesan
- 1 tablespoon butter
- salt and freshly grated pepper to taste
Instructions
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Soak dried porcini in white wine for 2-3 hours before cooking.
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In a deep pan saute mushrooms in high heat with olive oil. At some point they will start to water out. Continue cooking until all of their water enaporates and start to smell awsome.
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Reduce heat to medium and add the chopped onion and thyme and continue cooking until translucent. Add the rice and stir for 1-2 minutes (at this stage you should be careful not to burn the onion). Add the white wine with the porcini.
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When the wine evaporates start adding the stock, half a cup at a time. Reduce to medium-low and simmer gently.
After adding about 6 cups of stock, add the milk, salt and pepper.
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Start tasting the risotto, adjust salt and pepper and when almost ready add the parmesan and the butter. It should be almost cooked through, creamy but not mushy.
Turn off the heat. It will continue to cook for a while until you serve it.
Eat.