I meant to post the recipe for my porcini risotto yesterday when I told you about this, alas, the phone wouldn’t stop ringing and I just ran out of time. This is a CRAZY good side dish and goes especially with a main dish of beef or could even be a meal on it’s own.
Risotto is easy but a lot of people shy away from it because it really IS time consuming due to the fact that you have to add little amounts of broth at a time until the rice absorbs it. If you add the liquid all at once, the rice will never absorb it all. The end result will be a creamy, cheesy, gooey goodness!
Hope you enjoy!
1 cup Arborio rice (it has to be Arborio)
2 TBSP extra virgin olive oil
2 medium leeks, only the white parts, sliced (you could use 1 medium onion sliced or diced)
4 or 5 dried porcini mushrooms
1 tsp garlic powder
1 tsp salt
1/2 cup dry white wine
2 1/2 cups hot beef broth
1/2 cup cream
1/2 cup fresh grated Parmesan Cheese
pepper to taste
To re hydrate dried porcini mushrooms, place in a cup of hot water for a few minutes. take hydrated mushrooms out of water and set aside. In a skillet, heat up olive oil on medium high heat. Add leeks and saute until soft. Add rice to softened leeks, add garlic powder and salt. Toast rice until lightly browned (about 2 minutes). Add wine to rice mixture and saute until wine is mostly absorbed. Add 1 cup of the hot beef broth, stirring frequently. As the liquid cooks down add remaining broth 1/2 cup at a time until all broth is used. At the end, add 1/2 cup of cream and stir until rice is very creamy and most of the fluid is absorbed. Add Parmesan cheese and pepper, stir until cheese is mixed into the rice.