Morel & Porcini Mushroom Risotto
by chef unknown
Perfectly paired with our hope & grace, Pinot Noir, Russian River Valley
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
- ⅓ 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!