Recipe: Annette Joseph's Porcini Mushroom Risotto

Porcini Mushroom Risotto from Annette Joseph

Annette Joseph is a stylist and entertaining expert, known for her flair with food prep and presentation. We’re delighted to share another recipe from her new book, Picture Perfect Parties. This Porcini Mushroom Risotto pairs wonderfully with Annette’s Roast Chicken recipe.

Annette's Porcini Mushroom Risotto

Author: Annette Joseph

Prep time: 1 hour 30 mins

Cook time: 25 mins

Total time: 1 hour 55 mins

Serves: 6

This is my son’s favorite risotto, and he is a self professed risotto expert. He loves to make this recipe—in fact, it is one of the first things he learned to cook. It’s always nice to see your children love what you love to do.

Ingredients

1 ounce dried porcini mushrooms
2 cups warm water
3 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter, divided
2 shallots, chopped
1½ cups Arborio rice
½ teaspoon salt
8 ounces (1 cup) grated Parmesan cheese
¼ teaspoon pepper

Instructions

Place the mushrooms in a bowl and cover with the 2 cups warm water.
Let the mushrooms soak for 1 1⁄2 hours, or until reconstituted.
When the mushrooms become spongy, use a fork to remove them from the water, then chop them and set aside.
Reserve the mushroom soaking water.
Combine the 3 cups chicken stock and the 2 cups mushroom soaking water in a large saucepan and bring to a simmer over medium heat. Reduce the heat to low and cover.
In a large sauté pan, heat the oil with 1 tablespoon of the butter over medium heat.
Add the shallots, rice, and salt. Stir well until the rice is well coated and cook for 4minutes, or until the rice begins to sizzle.
Ladle 1⁄2 cup of the warm stock into the rice, and continue to cook, stirring constantly, until the stock is absorbed. You will use all 5 cups of stock. Continue to add the stock, 1⁄2 cup at a time, stirring until it is absorbed, for 18 to 20 minutes, until the rice is creamy.
Stir in the mushrooms, then add the Parmesan, the remaining 1 tablespoon butter, and the pepper, continuously stirring until the cheese and butter are melted.
Remove the pan from the heat, cover, and allow to cool for 2 minutes, then stir again and serve immediately.