Porcini Mushroom Risotto

A rich, earthy risotto made with Pistol River dried porcini mushrooms — simple ingredients, restaurant-worthy results.

Ingredients

• 1 oz Pistol River Dried Porcini Mushrooms
• 2 cups warm water (for rehydrating)
• 1½ cups Arborio rice
• 4 cups warm chicken or vegetable broth
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine
• 2 tbsp butter
• ½ cup freshly grated parmesan
• 2 tbsp olive oil
• Salt & pepper to taste
• Fresh thyme to garnish

Instructions

1. Rehydrate porcini mushrooms in 2 cups warm water for 20 minutes. Drain, reserving the soaking liquid. Chop mushrooms roughly.
2. Strain the soaking liquid through a fine mesh and add to your warm broth.
3. In a heavy pan, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
4. Add Arborio rice and toast for 2 minutes, stirring constantly.
5. Pour in white wine and stir until absorbed.
6. Add broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next — about 18–20 minutes total.
7. Stir in chopped porcini, butter, and parmesan. Season with salt and pepper.
8. Serve immediately, garnished with fresh thyme and extra parmesan.

Serves: 4 | Time: 40 minutes | Difficulty: Easy