If you know me even just a little bit, you know that risotto is my favorite thing to cook and eat. I love it because it is so versatile and every season offers a huge variety of ingredients to spice up your risotto in many different ways. In your March 2017 box, you’ll find carnaroli rice and a bag of dried porcini mushrooms. You could be set with only these two ingredients to make a great risotto, but if you follow this easy recipe, with just a few extra ingredients, you’ll have the risotto of a lifetime!
Cooking risotto does take some time, so save this recipe for your next special occasion!
– Luca Manfe
- Put the dried mushrooms in a medium-sized bowl and cover with hot water.
- Soak until softened for about 20 minutes.
- Remove the mushrooms, setting the soaking liquid aside, and chop them.
- Strain the liquid through a paper-towel-lined sieve into a medium saucepan.
- Add the mushroom water in a pan with the vegetable stock and bring to a light boil.
- In a large sauce pan over medium heat, melt two tablespoons of butter with a drizzle of extra virgin olive oil. Start a timer for 20 minutes.
- Add the shallots and rice and stir until the butter is absorbed.
- Add a couple of pinches of salt.
- Let the rice toast for a minute or so, until it slightly changes color.
- Add the white wine and stir. Once the rice gets dry start to add the vegetable stock one ladle at a time. Do not add another ladle until the previous one is completely absorbed.
- At around 17 minutes, taste the rice. Now, it’s up to you! Depending on how al dente you like it, you may want to continue cooking it for a few more minutes. In Italy, we like a nice crunch, but if you like it softer, continue cooking.
- When it is at the right consistency, turn off the heat and remove the pot from the stove.
- Add the butter, goat cheese, parsley, and parmigiano reggiano and stir together.
- Taste and season with salt and pepper.
- Taste again! (I know, it’s delicious!)
- Serve with a drizzle of our extra virgin olive oil from Umbria!