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Entree
2 - 4 servings
15 minutes
40 minutes
Chef Andrew Faulkner
3 cups boiling water
1/2 oz Dried Porcini Mushrooms
3 cups chicken broth
1/2 stick unsalted butter
1/2 pound Crimini Mushrooms, quartered
1 small organic yellow onion, finely chopped
8 oz arborio rice (1 cup plus 2 tablespoons)
1/4 cup dry white wine
1 teaspoon organic lemon zest, freshly grated
1 teaspoon Parmesan cheese, finely grated
2 tablespoons organic parsley, finely chopped
Pour 2/3 cup hot water over porcini mushrooms in a heat proof cup and let stand until softened, about 10 minutes.
Lift porcinis out of water, squeezing excess liquid back into cup, and rinse well to remove any grit.
Coarsely chop porcinis. Pour soaking liquid through a paper-towel-lined sieve into a glass measuring cup and reserve.
Meanwhile, bring broth and remaining 2 cups of hot water to a simmer. Keep at a bare simmer, covered.
Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté Criminis, stirring, until browned, about 7 minutes.
Add porcinis and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
Cook onion in 1-1/2 tablespoons butter in a 3-quart, heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed.
Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
Stir in zest, mushrooms, remaining 1-1/2 tablespoons butter, parmesan cheese, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.)
Serve immediately.
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