Morel & Porcini Mushroom Risotto

by chef unknown

Perfectly paired with our 2020 hope & grace, Pinot Noir, Russian River Valley

If you have not purchased the wine to accompany the recipe, click HERE.

Ingredients

1-ounce dried Morel mushrooms
½ pound fresh porcini or cremini mushrooms
4 cups chicken stock (preferably homemade)
6 tablespoons unsalted butter
2 ounces pancetta, diced
½ cup chopped shallots (about 3 shallots)
1½ cups Arborio rice
½ cup dry white wine
½ teaspoon saffron threads
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅔ cup freshly grated Parmesan cheese, plus extra for serving
 

Directions

Soak dried morels in 2 cups boiling water for 30 minutes. Remove mushrooms with a slotted spoon, rinse, and cut if large. Strain the soaking liquid through a coffee filter or paper towel and reserve (you should have 2 cups).

Wipe porcini mushrooms clean with a damp paper towel (do not rinse). Remove stems and slice caps thickly.

In a saucepan, combine chicken stock with reserved mushroom liquid and bring to a simmer. Keep warm.

In a heavy pot or Dutch oven, melt butter over medium-low heat. Add pancetta and shallots; sauté 5 minutes.

Add morels and porcini; sauté 5 minutes more. Stir in rice to coat. Add wine and cook 2 minutes.

Add 2 ladles of warm stock, saffron, salt, and pepper. Stir and simmer until absorbed.

Continue adding stock 2 ladles at a time, stirring occasionally, until rice is tender but al dente (25–30 minutes).

Remove from heat and stir in Parmesan. Enjoy!
 
Serve hot with extra Parmesan … Pairs perfectly with hope & grace Russian River Pinot Noir!