Porcini Risotto with Pecorino
The classic northern Italian rice dish gets a delicious upgrade with the addition of tender, umami-rich porcini mushrooms and the sharp, lightly salty tang of imported sheep’s milk Pecorino Romano cheese. It’s the perfect main dish or elegant side dish for dinner parties!
- 2 oz dried porcini mushrooms soaked in 4 cups boiling water
- 1/4 cup olive oil
- 1 onion minced
- 2 cloves garlic minced
- 2 cups arborio rice
- 1 cup dry white wine
- 4 cups chicken broth
- 1 TB chopped sage additional for garnish
- 2 TB butter
- 1/2 cup grated imported Pecorino Romano cheese
- 1/2 cup shaved imported Pecorino Romano cheese for garnish
- Chopped parsley for garnish
Soak dried porcini for 30-45 minutes or until tender. Using a slotted spoon, remove mushrooms from soaking liquid and chop. Reserve liquid.
Heat olive oil in a large heavy bottomed sauce pan over medium heat. Add onion and garlic and cook for 5-6 minutes, stirring constantly until softened. Add rice and stir well, cook for 3-4 minutes or until lightly toasted. Add wine and increase heat to high, stir and cook until wine is evaporated.
Using a measuring cup, carefully scoop porcini broth from the top, leaving any grit at the bottom of the pan. Slowly add 3 cups broth in 1 cup increments, stirring continuously. Continue cooking rice with chicken broth added 1 cup at a time until al dente and creamy. (Note - you may need more or less broth or water depending on the size of your pan)
When risotto is done cooking stir in chopped porcini, butter, sage, and grated imported Pecorino Romano cheese. Season to taste with salt and pepper and serve garnished with shaved cheese and chopped parsley.