Porcini Risotto

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.


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