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  • Maria Finn

Porcini & Pleasure Risotto

(Serves 4)

5 cups porcini or other mushroom/vegetable broth

1 Pound porcini, diced (you can also keep a few beautiful specimens for the top of the risotto)

½ cup white wine

1 shallot minced

1 garlic clove minced

1 teaspoon fresh thyme, sage, rosemary finely diced

1 cup arborio rice

1 cup freshly grated aged sheep or cow cheese

¼ cup EVOO


Step 1:

Sautee shallot and garlic in a deep skillet until softened

Add the rice stir until its coated with hot oil

Add wine and herbs and cook until the wine has evaporated

Then add 1/3 of porcini broth and stir rice until the broth is almost absorbed

Add 1/3 more broth and continue stirring

With final 1/3 of broth, add cheese and porcini (You can also add greens like baby kale or spinach, or winter squash.)

Plate and shave more cheese over risotto before serving



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