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Restaurant Flavor Porcini Risotto

350 grams Uncooked white rice
10 grams Porcini (dry)
1/4 Onion
1 clove Garlic
2 tbsp Olive oil
50 ml White wine
800 ml Lukewarm water
1 Consomme stock cube
10 grams Unsalted butter
30 grams Parmesan cheese
1 dash Salt
1 dash Coarsely ground black pepper


Soak the porcini in warm water for 20 minutes to rehydrate. Once rehydrated, roughly mince them up. Add the soup stock cube to the rehydration water, and microwave for about 40 seconds to dissolve. Mince the onion and cut the garlic into thick slices. Add olive oil and the garlic to a cold frying pan and heat on low. Once the aroma has transferred to the oil remove the garlic. Increase to medium heat and add the onions. Once the onions have become translucent, add the rice and porcini and mix. Add the white wine and cook off the alcohol. Add 200 ml of the Step 2 bouillon and gently shake the frying pan to evaporate the moisture. Once the moisture has evaporated, add the remaining bouillon in 3 parts (this step makes it al dente in about 17-20 minutes). Add the ingredients and mix together. Add salt while testing the flavor. Once you have your desired flavor top with black pepper and it's complete.

Source: cookpad.com