Porcini Mushroom Risotto
A creamy and flavorful risotto that makes use of expired dried porcini mushrooms while ensuring food safety.
Ingredients
- 1 cup Arborio rice
- 1 ounce dried porcini mushrooms (expired but safe to consume)
- 4 cups vegetable or chicken broth
- 1/2 cup white wine (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Place the dried porcini mushrooms in a bowl and cover with boiling water. Let them soak for 20 minutes or until softened. Drain and reserve the soaking liquid.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the Arborio rice to the saucepan and stir to coat it with the oil. Cook for a few minutes until the rice becomes slightly translucent.
Pour in the white wine (if using) and cook until it is absorbed by the rice.
Begin adding the broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue this process until the rice is cooked al dente.
Add the soaked porcini mushrooms and their soaking liquid to the risotto. Stir well to incorporate the mushrooms.
Remove the risotto from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Let the risotto rest for a few minutes before serving. Serve hot and enjoy!