Authorildavide

If you are looking for a vegetarian and gluten free dish that is full of flavor, this is a great choice!

 5 ½ cups of dried porcini mushrooms soaked in 2 cups of warm water
 2 cups reserved porcine stock (from the cooking of the mushrooms above)
 3 cups chicken stock, recipe follows, or canned low-sodium chicken broth
 1 tablespoon olive oil
 2 tablespoons unsalted butter
 ½ cup finely chopped shallots
 1 teaspoon minced garlic
 ½ cup of chopped yellow onions
 12 ounces shitake mushrooms, wiped clean and thinly sliced, stems re- moved and reserved for making stock, if desired
 2 cups arborio rice
 1 teaspoon chopped fresh thyme
 1 cup dry white wine
 ½ teaspoon salt
 ½ teaspoon freshly ground black pepper
 1 cup finely grated parmesan
 2 teaspoons chopped fresh parsley leaves
 1 to 2 teaspoons truffle oil, optional
1

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

2

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evapo- rated. Continue adding more stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in ½ cup of the cheese, and the parsley and mix well.

3

Remove from the heat and adjust the seasoning, to taste. Drizzle with truffle oil.

Ingredients

 5 ½ cups of dried porcini mushrooms soaked in 2 cups of warm water
 2 cups reserved porcine stock (from the cooking of the mushrooms above)
 3 cups chicken stock, recipe follows, or canned low-sodium chicken broth
 1 tablespoon olive oil
 2 tablespoons unsalted butter
 ½ cup finely chopped shallots
 1 teaspoon minced garlic
 ½ cup of chopped yellow onions
 12 ounces shitake mushrooms, wiped clean and thinly sliced, stems re- moved and reserved for making stock, if desired
 2 cups arborio rice
 1 teaspoon chopped fresh thyme
 1 cup dry white wine
 ½ teaspoon salt
 ½ teaspoon freshly ground black pepper
 1 cup finely grated parmesan
 2 teaspoons chopped fresh parsley leaves
 1 to 2 teaspoons truffle oil, optional

Directions

1

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

2

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evapo- rated. Continue adding more stock ½ cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in ½ cup of the cheese, and the parsley and mix well.

3

Remove from the heat and adjust the seasoning, to taste. Drizzle with truffle oil.

Notes

RISOTTO AI FUNGHI SELVATCI
IngredientsDirections