Next on my list of bottles to finish off was a nice Muscadet. I had a hankering for risotto and just bought dried porcinis and truffle butter for a steal. So the next logical step was the use up my old bottle in a nice rich risotto. The results were exactly what I was itching for. Each rice grain was tender with a little toothiness to it and had absorbed all the goodness from the porcinis, parmesan, truffle butter, and wine. This recipe was adapted from Mark Bittman’s recipe in “How to Cook Everything” my go-to book for basic recipes to embellish.
Porcini Mushroom Risotto with Truffle Butter
(based off of Mark Bittman’s How to Cook Everything)
1 oz dried porcini mushrooms
1.5 cups hot water
4 cups chicken stock (I used organic free range chicken, less salt in it)
1-2 Tablespoons of butter and 1 tablespoon of olive oil
1 medium yellow onion minced
1 cup of white wine (ye old Muscadet)
1.5 cups Arborio Rice
Optional: Truffle butter/oil/salt, Grated Parmesan, Ground Pepper
1. Soak mushrooms in 1.5 cups of hot water (not boiling)
2. Warm stock on medium heat
3. Heat butter and oil on medium heat and saute onions
4. Drain mushrooms (should be all soft) keeping the liquid and cut mushrooms into small pieces.
5. Add mushrooms to onions and saute for a minute.
6. Add rice, let coat with oils.
7. Add white wine, stir rice and let it soak up the wine.
8. Add mushroom liquid, let rice soak up, stir a little
9. Add chicken stock 1/2 cups at a time, let grains soak up liquid, don’t let the mixture get dry enough to saute the grains Grains will get softer and fluffier. Stir if you feel you need to look busy, but honestly you could just let it sit there and it would be fine. MUST keep tasting though until the texture is right for you. 😉 May not use all chicken stock.
“Rest little spoon, no need to worry.”
10. Spoon onto dish, mix in parmesan, and a dollop of truffle butter to taste. ( I mixed in my parmesan and then let my butter melt on top when serving so I could really taste the truffles)