Arborio, Carnaroli and Vialone Nano are classic Italian risotto rice. This version creates a rich base of Porcini Mushrooms, sweet peas and a finish of aromatic White Truffle Oil.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients
Makes 6 to 8 servings
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1 Ounce Dried A A Porcini Mushrooms, rinsed
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1 Cup Hot Water
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6 Cups Stock (Chicken, Beef Or Vegetable)
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4 Tablespoons Butter
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1 Onion, diced
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2 Cups Arborio Rice
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1/2 Cup White Wine
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1/2 Cup Frozen Peas
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1/2 Cup Grated Romano Cheese
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2 Teaspoons Garlic, minced fine
Directions
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Soak mushrooms in hot water for 20 minutes to rehydrate. Drain mushrooms, reserving liquid. Dice mushrooms and set aside.
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Heat stock in saucepan and keep warm.
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Heat butter in large saucepan over medium heat. Add onion and garlic, cook until translucent, about 5 minutes. Add rice and stir well to coat. Add wine, and cook, stirring, until liquid is absorbed.
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Slowly add 1/2 cup stock, stirring constantly until liquid is absorbed. Add mushroom soaking liquid and chopped mushrooms, and stir well. Continue stirring and adding hot broth, 1/2 cup at a time. This should take 20 minutes. When about 1 cup broth remains, add frozen peas, and continue adding broth until risotto is creamy and rice grains are still slightly firm.
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Remove from heat and stir in cheese. Season to taste with salt and black pepper. Drizzle small amount of truffle oil over risotto and serve immediately.