serves: 4 servings
This was one of my daughter, Tanya's, favorite dishes growing up. I too, was especially fond of it in my youth. In those days, it was prepared when everyone in the family was at home at the same time, because risotto must be served the moment it's ready and can't be held for latecomers. Any meaty mushrooms may be substituted for porcini.
5 tablespoons olive oil
1 cup onion, minced
2 tablespoons shallots, minced
12 ounces porcini mushrooms, rehydrated if dried and sliced
2 cups arborio rice
½ cup dry white wine
6 cups chicken stock, hot
½ teaspoon salt
2 tablespoons unsalted butter, cut into bits
½ cup Parmigiano-Reggiano, freshly grated
freshly ground pepper, to taste
In a medium casserole, heat the olive oil and sauté the onion and shallots until golden. Add the mushrooms and sauté until tender, about 5 minutes. Add the rice and stir to coat it with oil. Add the wine, stir well, and add 1/2 cup of the hot chicken stock and the salt. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente.
Remove from the heat, beat in the butter and cheese, season with pepper to taste, and serve immediately.