(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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