Rich Woodland Mushroom Rice
ready in 1 hr 10 min.
- 4 cups hot chicken stock
- 2 cups dried Porcini mushroom
- 2 Tbsps extra virgin olive oil
- 1 onion (peeled and finely chopped)
- 1 ⅔ cups Arborio rice
- ⅞ cup dry white wine
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups Wild mushroom (such as shiitake, oyster, chanterelles)
- 3 sprigs parsley (or tarragon)
- 1 fresh lemon (Juice)
- 2 Tbsps unsalted butter
- ½ cup Parmesan (grated plus extra for serving)
- extra virgin olive oil (to drizzle)
1 Small skillet, 1 Small baking dish, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Salad spinner, 1 Fork
Heat chicken stock in a saucepan over medium heat. Maintain a low simmer.
Place dried porcini mushrooms in a bowl and just cover with hot chicken stock. Let rest for 5 minutes, or until softened. Remove mushrooms from stock and chop into pieces, reserving the soaking liquid.
Heat the olive oil in a large pan; add the chopped onion. Slowly cook for about 8 to 10 minutes over medium heat. Add the rice and turn the heat up. Stir gently to coat the rice. Stir in the wine, and continuing stirring until the rice has absorbed the liquid.
Strain the soaking liquid and add it to the rice along with the chopped porcini pieces. Season with sea salt and pepper, add your first ladle of hot stock. Turn the heat down and maintain a simmer. Keep adding stock, stirring frequently, allowing each ladleful to be absorbed before adding the next ladleful. This should take about 30 minutes.
Meanwhile, get a dry grill pan hot and grill the wild mushrooms until the moisture has been released and the mushrooms are soft. Transfer mushrooms to a bowl, add chopped herbs, salt, and lemon juice. Toss to combine.
Remove risotto from the heat; adjust seasoning if necessary. Stir in butter and Parmesan cheese. Add a small amount of stock if necessary. Cover and let rest for about 3 to 4 minutes.
Transfer to plates. Top each plate with grilled mushrooms. Sprinkle with freshly grated Parmesan cheese and drizzle with extra-virgin olive oil, if desired.