Porcini Risotto

Name: Porcini Risotto
Ingredients: 3 oz. dried porcini mushrooms; 1 stick unsalted butter; 2 bunches green onions, chopped; 3 carrots, finely chopped; 2 c. Arborio rice; 1 c. J. Lohr Estates Riverstone Chardonnay; 4 c. beef stock; 1 lb. mushrooms (use brown ones if available); 6 cloves garlic; 2 c. grated Parmesan cheese; 3 oz. Gorgonzola cheese; 1 c. Bavarian whipping cream; 2 eggs

13 ingredients

9 steps

Ingredients

3 oz. dried porcini mushrooms
1 stick unsalted butter
2 bunches green onions, chopped
3 carrots, finely chopped
2 c. Arborio rice
1 c. J. Lohr Estates Riverstone Chardonnay
4 c. beef stock
1 lb. mushrooms (use brown ones if available)
6 cloves garlic
2 c. grated Parmesan cheese
3 oz. Gorgonzola cheese
1 c. Bavarian whipping cream
2 eggs

Directions

1

Preheat oven to 350°.
2

Rehydrate the porcini by placing them in a small bowl with hot water; reserve the liquid.
3

Saute the green onions and carrots in half of the butter for 10 minutes.
4

Add rice and stir to coat with butter.
5

Add the wine and 1/2 cup of the beef stock.
6

Strain the porcini liquid through cheesecloth and add it to the rice.
7

Remove any grit you find in the water.
8

Simmer over low heat, stirring and adding more stock as it is absorbed by the rice. Cook until tender, about 30 to 40 minutes.
9

While the rice is cooking, saute the garlic, porcini and mushrooms in the remaining butter.

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