Wild Mushroom Risotto with Truffled Pecorino Cheese
Recipes Italian Main Dish Meal ideas Side-dish
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.