Porcini Risotto Recipe
- 3 tablespoons butter
- 1 large onion, coarsely chopped
- 1 1/2 cups arborio rice or medium-grain white rice
- 1 1/2 ounces dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
- 3 1/2 to 4 cups canned low-salt chicken broth
- 1/4 cup Cognac or brandy
- Freshly grated Parmesan cheese
- Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.
