Just a few simple ingredients can go a long way in a good risotto. The fluffy rice and porchini mushrooms make for a practically perfect pairing, and this risotto is the perfect appetizer or side dish, especially when accompanied by a nice white wine. I adapted this recipe from Shaquille O’Neal’s personal chef, Thomas Gosney’s new cookbook “Method of Procedure.”
Prep Time: 10 Minutes Cook Time: 40 Minutes
2 cups Arborio Short Grain Rice, Italian short grain rice
2 tbsp. Olive Oil
4 cups Mushroom Broth, Vegetable Broth or Chicken Broth (hot)
1 cup Dried Porchini Mushrooms
2 cups Hot Water
2 tbsp. Whole Butter
2 tbsp. Pecorino Romano Cheese
1 tsp. Fresh Chives or Green Onions, finely chopped
1 tsp. Fresh Italian Parsley or Curly Leaf Parsley, finely chopped
½ tsp. Truffle Oil (optional)
Let’s Get Cookin’
Pour hot water into the dried mushrooms to rehydrate them. Let sit while preparing
other steps, this will provide the mushroom essence for the Risotto.
Heat broth to a simmer.
Heat olive oil in a sauté pan on medium temperature. Add Arborio Rice and sauté so all the oil is absorbed into the rice. Continue cooking until the rice is lightly browned.
Strain the mushroom essence into the rice, stirring so the rice doesn’t clump up. Set the hydrated mushrooms aside. Cook until all the liquid is absorbed. Add broth 1 cup at a time repeating the process until all liquid is absorbed. This will take about 25 minutes.
When you are close to the end add the mushrooms. Ideally, you want the rice to be al dente. It should have a creamy consistency, not thick.
Remove from heat and add butter and cheese. Sprinkle with chives parsley and drizzle truffle oil all over.
Let’s Get Creative
As I mentioned above, if done right, this recipe is practically perfect. To make it even better here are some suggestions.
- Add some pignoli nuts
- Add some white wine
- Add other varieties of mushrooms to the essence
Enjoy! Stay Classy! xx