Porcini, Caramelized Onion And Sage Risotto
This creamy and rich mushroom risotto is a delightful dish that combines earthy porcini mushrooms with the savory flavors of Parmigiano-Reggiano cheese and fresh sage. Each bite of this comforting dish is a symphony of flavors that will warm your soul and please your taste buds. Enjoy this delicious risotto as a comforting meal or a side dish to complement any main course. It's a classic Italian dish that is sure to impress your family and friends!
— Constant Cookbook
Ingredients
- 3/4 oz. dried porcini mushrooms
- 1 cup hot water
- 5 1/2 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 yellow onions, quartered lengthwise and sliced
- crosswise
- 2 cups Arborio or medium-grain rice
- 3/4 cup dry white wine
- 1 Tbs. finely chopped fresh sage or 1 tsp. dried
- 1 1/2 cups freshly grated Parmigiano-Reggiano
- cheese
- Salt and freshly ground pepper, to taste
- Fresh sage leaves for garnish
Instructions
- In a small bowl, combine the mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms.
- In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
- In another heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions and sauté, stirring frequently, until brown, about 10 minutes. Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
- Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the stock. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more.
- Add the cheese and season with salt and pepper. Stir to mix well.
- To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves.
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