Friday, August 10, 2012

risotto. swoon.

What is it about risotto that makes foodies swoon? No judgement here, I'm a fellow swoon-er. So, when  I discovered that David had never had risotto, I took charge and made him this recipe. I went to Whole Foods to purchase the dried porcini mushrooms. Even the sales associate swooned when I answered that I would be using the mushrooms in a risotto recipe.

Despite the deliciousness, my risotto was not as photogenic as Giada's. So, her picture will have to suffice. A few notes about the recipe, which I've posted below. You'll need way more than 4 cups of chicken stock, about 8 cups total, and the recipe never tells you what to do with the last tablespoon of butter. Happy cooking.

  • 4 cups low-sodium chicken stock

  • 1 1/2 ounces dried porcini mushrooms

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 1 1/2 cups Arborio rice

  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 3/4 cup (3 ounces) Gorgonzola, crumbled
  • 1/4 cup chopped fresh chives
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

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