I cannot describe how amazing this risotto is. You have to try it. It is rich in flavor from the variety of dried mushrooms and the mushroom broth that sets this dish apart. You would think from its creaminess that it has heavy cream in it, but it does not. 

 

I was inspired to make this recipe after perusing an old cookbook of mine, Northern Italian Cooking by Biba Caggiano. I made a few changes to the recipe. The main one is adding double the amount of dried wild mushrooms. So good!!

 

Yield 4 servings

 

2 oz. variety of dried wild mushrooms

2 cups warm water

6 - 8 cups chicken broth, unsalted

6 Tbsp butter

1 medium onion, finely chopped

2½ cups arborio rice

¾ cup dry white wine

½ cup parmesan cheese, grated

¼ cup Italian parsley, chopped

Salt and pepper

 

Soak the mushrooms in the warm water for 20 minutes. Drain the mushrooms into a small bowl, squeeze them to remove as much liquid from the mushrooms as possible, and reserve the mushroom broth for later. 

 

Heat the chicken broth in a pot over low heat. 

 

Melt 5 Tbsp butter in a large skillet on medium-high heat. When the butter foams, add the onion and sauté until the onions are translucent. Add the rice and stir until the rice is coated with the butter. Add the wine, and continuously stir until the wine has evaporated. Next, add the mushrooms, the reserved mushroom broth, and 1 cup of chicken broth. Continue cooking and stirring the rice, adding chicken broth a 1 cup at a time until the rice is done. The rice should be tender, but firm to the bite. Stir in the remaining Tbsp of butter and the parmesan cheese. Season with salt and pepper, garnish with 

 

Just Salt It, and enjoy!