Wild Mushroom Risotto with Truffled Pecorino Cheese
Description
Serve this mushroom risotto at your next special dinner. It's special because of the truffled Pecorino cheese and the wild mushrooms. It is easy to make, just a little time consuming, but it makes a very special meal.
Ingredients
½ oz. dried wild mushrooms (morels or porcini)
1 c. hot water
4 T. butter, divided
1 c. chopped yellow onion, divided
8 oz. fresh baby bella or cremini mushrooms, coarsely chopped
4 c. chicken stock/broth (or veggie stock/broth)
1½ c. arborio rice
½ c. white wine
½ t. salt
1 c. finely grated Pecorino cheese with truffles
freshly ground black pepper
freshly chopped parsley, for serving, if desired
Directions
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Chop dried mushrooms into small pieces; place in a small bowl of hot water; set aside for at least 30 minutes.
While mushrooms are softening in the hot water, melt 2 T. butter in a deep, wide skillet over medium heat. Add ¼ c. onions; sauté 3 minutes. Add fresh mushrooms; cook just until softened, about 4 minutes. Transfer mushrooms to a bowl; cover; keep warm.
In a medium saucepan, heat stock/broth to boiling; cover; reduce heat to low; keep at a simmer.
In the same skillet, melt remaining 2 T.butter over medium heat; add remaining ¾ c. onions; sauté until translucent, about 4 minutes. Stir in rice; cook for 2 minutes. Add wine, dried mushrooms with their liquid and salt; simmer until all liquid is completely absorbed.
Begin adding 3 c. hot stock/broth in 1 c. intervals, stirring constantly until each addition is absorbed before adding the next one, taking 15 - 18 minutes in total. Add remaining stock/broth in ½ c. intervals, stirring constantly. Test risotto between additions until it’s done cooking.
Remove risotto from the heat; stir in Pecorino cheese.
Serve immediately, topping each serving with a portion of the reserved cooked mushrooms, freshly ground black pepper and chopped fresh parsley, if desired.
4 servings.