Kate's Cuisine

Dec 30 2009

Porcini Mushroom Risotto

4 cups chicken broth $1.99
1 1/2 ounces (about 5 or 6) porcini mushrooms $2.15
3 tablespoons butter $0.18
1 medium onion, diced $0.47
1 1/2 cups Arborio rice $0.42
1/2 cup dry white wine $2.29
1/2 cup grated Parmesan $1.50
3/4 cup Gorgonzola, crumbled $2.61
1/4 cup chopped fresh chives (or 2 teaspoons dried) $2.20
1/2 teaspoon Kosher salt $0.01
1/4 teaspoon freshly ground black pepper $0.01

Total Cost   $13.83

1.) 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.

2.) Reheat the stock to a low simmer and keep warm over low heat.

3.) 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 butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes.

4.) 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 completely absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes.

5.) Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt, and pepper, and transfer to a serving bowl.

6.) Serve and enjoy!

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