Category: Main Course
Creamy Porcini Risotto with Red Wine - TastyPlanner.com
Chef: Juliec
I use the same cooking technique as I would for traditional risotto, but by substituting dark vegetable stock and Pinot Nior wine, the color of the risotto takes on a darker hue that goes perfectly with the rich flavor of the porcini mushrooms.
Recipe Source: Made it up...
Ingredients
3/4 cup Arborio rice
3 1/2 cups vegetable stock (Wolfgang Puck's All Natural is excellent)
1/2 cup Pinot Noir (Cavit is nice)
1 small, yellow onion, minced
3 garlic cloves, minced
2 T olive oil
1 T butter
4 to 5 dried Porcini mushrooms
1/4 cup of cream cheese
Salt and pepper to taste
shredded mozzarella cheese
Instructions
Rinse the porcini mushrooms. Reconstitute for about 1 hour in luke warm water. Chop the mushrooms finely and set aside. In a saucepan, warm the broth over low heat.
Heat olive oil in a large saucepan over medium-high heat. Stir in the onions, and cook until soft, about 5 minutes. Add garlic and cook until just fragrant, about 2 minutes. Add 1 tablespoon butter to skillet, and stir in the rice. When the rice has taken on a pale, golden color, add the chopped mushrooms and stir to combine. Season with salt and pepper.
Begin adding the liquids 1/2 cup at a time, starting with the wine. Stir constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 25 minutes.
Turn off heat and stir in cream cheese. Season with salt and pepper to taste. Garnish with fresh herbs, parmesan or mozzarella cheese.
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