Risotto is primarily about the rice and to get that nice and creamy finish you want a higher starch rice. Medium and short grained rice have a higher starch content.
4 servings
Ingredients
1 ounces dried porcini mushrooms
3 tbsp unsalted butter
1 onion, finely chopped
8 ounces shiitake mushrooms, sliced
2 garlic cloves, finely chopped
1 tsp thyme, finely chopped
1 cup arborio rice
1/2 cup white wine
1 cup chicken or vegetable stock
1 ounce Parmigiano-reggiano, finely grated
Salt and freshly ground pepper
2 tbsp fresh parsley, chopped
Directions
1. In a bowl, cover the dried porcini mushrooms with hot water; let sit for at least 20 minutes.
2. In a medium skillet, melt the butter over medium heat. Add the onion and saute until lightly brown.
4. Add the mushrooms and saute until softened, about 10 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Squeeze the mushroom to drain but reserve all of the liquid.
7. Chop the mushrooms; add them to the sauce pan.
8. Add the rice and toast until translucent, about 2 minutes.
9. Add the white wine; deglaze the bottom of the pan; cook until the wine has disappeared.
10. Mix the mushrooms with a cup of stock; add it to the sauce pan 1 cup at a time, stirring constantly until it is well-absorbed.
11. Add the butter and parmigiano-reggiano; stir until melted.
12. Season with salt and pepper. Garnish with parsley. Serve.
