Risotto: Mushroom Risotto

Name: Risotto: Mushroom Risotto
Yield: Serves 4–6
Ingredients: 2 garlic cloves, minced; 2 cups chopped white mushrooms; ¼ cup unsalted butter; salt and ground black pepper; 1 cup dried porcini mushrooms; 8 cups chicken stock; 2 tablespoons olive oil; ⅔ cup dry white wine; 1½ cups carnaroli (risotto) rice; ⅔ cup grated Parmesan; 2 cups finely chopped onions

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

Ingredients

8 cups chicken stock
1 cup dried porcini mushrooms
2 tablespoons

Main course
Gluten-free

Method

Bring the stock to a simmer in a pot. Add the porcini mushrooms, remove from the heat to let the mushrooms get tender (about 5 minutes), then keep the stock warm over a very low heat.
Add the olive oil to a large heavy-based pan and sauté the onions on medium heat until tender, about 8 minutes.
Add the white mushrooms and garlic.
Using a slotte