Oven-Baked Porcini Risotto
- ACTIVE: 15 MIN
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 8
This is a lazy cook's risotto. Instead of slowly adding stock to rice and stirring constantly, you add it all at once, cover the pot and bake. A little bit of stock and cheese stirred in at the end adds a great creamy texture.
- 1 1/2 ounces dried porcini mushrooms
- 2 1/2 cups boiling water
- 1 quart plus 1/2 cup chicken stock or low-sodium broth
- 4 tablespoons extra-virgin olive oil
- 2 medium shallots, minced
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons chopped parsley
- Preheat the oven to 450°. Put the porcini in a heatproof bowl and cover with the boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the water and coarsely chop them. Let the soaking liquid settle.
- In a medium saucepan, bring the stock to a simmer; keep covered over low heat. In a 5-quart ovenproof casserole, heat 2 tablespoons of the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring, to coat, about 1 minute. Add the wine and simmer for 1 minute. Slowly pour the mushroom soaking liquid into the simmering stock, stopping before you reach the grit at the bottom. Pour all but 1/2 cup of the hot stock into the rice and stir in the porcini; keep the stock warm. Bring the rice and stock to a simmer. Cover and bake on the bottom rack of the oven for 25 minutes, until most of the stock has been absorbed and the rice is slightly al dente.
- Stir the remaining 2 tablespoons of olive oil into the rice. Add the cheese and season with salt and pepper. Stir in the remaining 1/2 cup of simmering stock until the rice is creamy. Garnish with the parsley and serve right away.