This dish can be made with dried or fresh wild mushrooms, and the most common is Porcini mushrooms. However, I have made it with fresh morels, chanterelles and it is still wonderful.
If you are using dried mushrooms, then make sure you follow the instructions for reconstituting them and retain the water for mixing into the stock.
Ingredients
4 to 6 cups of weak Beef or Vegetable Stock with water strained from dried mushrooms added, if available
3 Tbsp. Butter
2 Tbsp. Vegetable Oil, don’t use extra virgin olive oil, the flavor is too strong
2 cups Arborio Rice
3 Tbsp. finely chopped white Onion.
½ cup Parmesan Reggiano
¼ cup of dried reconstituted Mushrooms chopped or 1 cup of fresh wild mushrooms, loosely chopped.
Salt and pepper to taste
Note: Follow the directions on the package to reconstitute the mushrooms and save the water they soaked in and strain it and add to the stock.
Begin by melting 2 Tbsp. of the butter and all the oil in a heavy saucepan. Then sauté the onion until it becomes clear.
Using medium heat, add the rice and stirring constantly, sauté it for 1 min. until it is completely coated with the oil and butter mixture.
Using a ladle, start adding in the simmering stock, ½ to ¾ cup at a time. Stir constantly until the stock is absorbed and then add more. If you are using the dried reconstituted mushrooms, then add them in along with the salt and pepper after 10 min. and continue the cycle until the rice is soft but still “al dente” Normally about 20 minutes, maybe more depending on the rice and temperature.
If you are using fresh mushrooms, then add them in for the last 5 min., of cooking only.
Now, turn off the heat, add the rest of the butter and the Parmesan cheese and serve in individual shallow bowls and serve immediately. You may add additional cheese at the table.
The Louisville Chef 