Call for a Mushroom Risotto for Wine Salon Italian Wine Tasting

Our friend,  Brian, invited the Keeper Team to his Wine Salon last Sunday to taste and discuss Italian Wines.  He knew that some tasty food treats would be essential to make it through a 3+ hour tasting.  So, he challenged the Keeper Team to make a mushroom risotto for the event.  We immediately accepted, recalling our fond memories of traveling to Tuscany for a week of culinary cooking classes. We pulled from what we learned from one of the classes to make our favorite Porcini Mushroom Risotto.

Thanks to a fellow blogger, Anthony Garcia (wineisdivine blog), who wrote about the wines so Keeper could concentrate on sharing our risotto recipe.  This makes a great fall and winter dish- keep reading for the recipe!

Porcini Risotto

Serves 10

Ingredients:

1 cube of porcini boullion, dissolved in 1 liter of water

2 oz. dried porcini mushrooms, put in hot water to soak for at least one hour

3 tablespoons Extra-Virgin olive oil

½ yellow onion, minced

2 garlic cloves, minced

1 lb. Arborio rice

½ cup dry white wine

½ teaspoon kosher salt

¾ teaspoon cracked black pepper

6 oz. fresh white button mushrooms, coarsely chopped

1 ½ tablespoons unsalted butter

½ cup Parmesan cheese, grated

¼ bunch fresh Italian flat leaf parsley

Directions:

• Dissolve one cube of porcini bouillon into 1 liter of hot water.
• Put dried porcini mushrooms in enough hot water to cover and soak for one hour.
• Drain porcini mushrooms in colander and reserve liquid.
• Coarsely chop porcini mushrooms and set aside.
• Heat 3 tablespoons of Extra-Virgin olive oil in a 10 quart pot.
• Add minced onions and sauté until soft, but not brown.
• Add minced garlic and sauté one minute.
• Add rice and stir vigorously to roast over medium-high heat.
• Add the white wine and stir, then reduce heat to medium-low.
• Add reserved porcini mushroom water in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid.  Stir continuously during this process.
• Reserve 2/3 cup bouillon broth and set aside for the final step.
• Add remaining bouillon broth in 2/3 cup increments, allowing each increment to be absorbed before adding more liquid.  Stir continuously during this process.
• To ensure risotto is cooked appropriately, rice should be soft, not crunchy.  If still crunchy, add additional vegetable broth or water until rice is soft.
• Once rice has become soft and has absorbed all fo the liquid, add the Kosher salt, gradually, and stir.
• Add porcini mushrooms to pot and lightly stir.
• Add the black pepper and stir.
• Slowly add remaining bouillon broth, along with white button mushrooms that have been coarsely chopped.
• Add the unsalted butter.
• When risotto (Arborio rice) is finished cooking and broth has been completely absorbed, add grated Parmesan cheese and Italian Flat Leaf parsley.
• Serve immediately.

Enjoying this dish made us remember how much we loved our culinary trip to Tuscany.  These memories have inspired the Keeper Team to start developing trips for our followers with the help of Southern Visions.  We look forward to posting the details of our first Italian excursion in the near future.

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