With the cooler temps coming, there is no better time to create this savory Italian Porcini Risotto. The dried porcini mushrooms and Parmesan cheese create a rich, umami flavor for the creamy risotto rice. Looking for a vegetarian risotto recipe? Just replace the chicken stock with vegetable stock!
Italian Porcini Risotto
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1 bag of Salpa Italian Dried Porcini
1 cup Italian arborio rice
2 Italian Bay Leaves
1/4 cup Italian Extra Virgin Olive Oil
2 1/2 cups boiling water
3 cups chicken stock
1 small onion, chopped
1 garlic clove, minced
1 tablespoon unsalted butter
1 cup Parmesan cheese
1 cup Arugula
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Soak 1 bag of Salpa Italian Dried Porcini in the boiling water. Once softened, drain and chop the porcini. Reserve 1 cup of the soaking liquid and pour it into a saucepan before you reach the sediment. Stir in chicken stock and warm the stock over medium to low heat.
Heat 2 tablespoons of EVOO until shimmering. Add chopped onion and garlic and cook over moderate heat until the onion is translucent. Add Italian arborio rice, dried porcini, salt and pepper and stir until the rice begins to turn opaque, about 2 minutes.
Add stock, and cook a few minutes, until absorbed. Then add water and bay leaf. Bring to a light simmer. Cover and cook for 19 minutes. Discard the bay leaf. Stir in the butter and cheese. Serve the risotto with fresh arugula and Parmesan.