PORCINI MUSHROOM RISOTTO

1 ounce (about 1/3 cup) Asiago Food Funghi Porcini Secchi (Dried Porcini Mushrooms)

2 cups very warm water

5 cups Meat or Chicken Broth

2 tablespoons butter

2 tablespoons olive oi

2 tablespoons onion, chopped fine

2 cups Cascina Belvedere Arborio or Carnaroli Riso

Black pepper, salt to taste

1/3 cup Aged Parmigiano-Reggiano DOP, grated, plus more for serving

2 tablespoons Italian flat parsley, chopped

Drizzle of Inaudi al Tartufo White Truffle Oil or Black Truffle Oil (optional)

Soak the dried porcinis in very warm water for 15 minutes. Drain, reserving the soaking liquid. Strain liquid through cheesecloth or fine sieve. Chop the softened mushrooms roughly. Bring broth to a slow, steady simmer in a saucepan.

In a shallow saute pan, put 1 tablespoon butter, olive oil, and chopped onion, heat to medium high, and saute until onion is translucent. Add rice, turning until grains are coated with butter and oil.

Add 1/2 cup of simmering broth, and stir. Cook rice, stirring constantly, over medium heat until liquid is absorbed. Add another 1/2 cup broth and repeat, remembering to continue stirring (this breaks down the rice structure and makes tit creamy. After 10 minutes, add the mushrooms and 1 cup soaking liquid. Continue stirring and adding more simmering broth when all liquid is absorbed. Risotto is done when it is tender, but still firm to the bite. Remove from heat

Add freshly ground black pepper, half of the parsley, and Parmigiano-Reggiano, and stir. Divide into serving dishes. Sprinkle with rest of parsley and drizzle with Inaudi White Truffle Oil, if desired. Pass more Parmiagnao Reggiano at table.

1 ounce (about 1/3 cup) Asiago Food Funghi Porcini Secchi (Dried Porcini Mushrooms) [2]
2 cups very warm water
5 cups Meat or Chicken Broth
2 tablespoons butter
2 tablespoons olive oi
2 tablespoons onion, chopped fine
2 cups Cascina Belvedere Arborio [3] or Carnaroli [4] Riso
Black pepper, salt to taste
1/3 cup Aged Parmigiano-Reggiano DOP [5], grated, plus more for serving
2 tablespoons Italian flat parsley, chopped
Drizzle of Inaudi al Tartufo White Truffle Oil [6] or Black Truffle Oil [7] (optional)

Soak the dried porcinis in very warm water for 15 minutes. Drain, reserving the soaking liquid. Strain liquid through cheesecloth or fine sieve. Roughly chop the softened mushrooms. Bring broth to a slow, steady simmer in a saucepan.

Add 1/2 cup of simmering broth, and stir. Cook rice, stirring constantly, over medium heat until liquid is absorbed. Add another 1/2 cup broth and repeat, remembering to continue stirring (this breaks down the rice structure and makes tit creamy. After 10 minutes, add the mushrooms and 1 cup soaking liquid. Add 1/2 teaspoon sea salt or to taste. Continue stirring and adding more simmering broth when all liquid is absorbed. Risotto is done when it is tender, but still firm to the bite. Remove from heat

Add freshly ground black pepper, half of the parsley, 1 tablespoon butter, and Parmigiano-Reggiano, and stir. Divide into serving dishes. Sprinkle with rest of parsley and drizzle with Inaudi White Truffle Oil, if desired. Pass more Parmiagnao Reggiano at table.

Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan

Referenced Products

Aged D.O.P Parmigiano-Reggiano [8]

Black Truffle Oil [9]

Dried Italian Porcini Mushrooms (Funghi Porcini Secchi) [10]