Authentic and Flavorful Porcini Mushroom Risotto Recipe

Indulge in the rich and earthy flavors of this classic Italian dish with a twist of American flair. Our True American Porcini Mushroom Risotto features aromatic porcini mushrooms, creamy Arborio rice, and a delicious blend of herbs and spices. With its creamy texture and bold umami flavors, this dish is sure to impress and satisfy your taste buds. Perfect for a cozy dinner at home or to impress friends and family at a special occasion. Give this recipe a try and fall in love with the wonderful taste of this American twist on a traditional Italian dish.

Ingredients

• 2 cups Arborio rice
• 1 ounce dried porcini mushrooms
• 4 cups vegetable or chicken broth
• 1 cup grated Parmesan cheese
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a bowl, soak the dried porcini mushrooms in hot water for about 30 minutes until softened. Once softened, drain the mushrooms and reserve the soaking liquid. Chop the mushrooms into small pieces.
2. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent and fragrant.
3. Add the Arborio rice to the pan and stir to coat the grains with the oil and butter mixture. Cook for about 2 minutes to lightly toast the rice.
4. Pour in the white wine and stir until it is absorbed by the rice.
5. Begin adding the vegetable or chicken broth to the pan, one cup at a time, stirring constantly. Allow each cup of broth to be absorbed by the rice before adding the next. Repeat this process until the rice is cooked al dente, which means it should be tender but still have a slight bite to it.
6. Stir in the chopped porcini mushrooms and the reserved soaking liquid. Cook for an additional 2-3 minutes until the mushrooms are heated through.
7. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt, pepper, dried thyme, and dried rosemary to taste.
8. Serve the porcini mushroom risotto hot, garnished with chopped fresh parsley for added freshness and flavor.

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