Dried-Porcini-Mushroom Risotto with Goat Cheese

(1,019)
Active Time:
40 mins
Total Time:
1 hrs
Servings:
4 servings

When learning how to cook dried mushrooms, it's worth remembering that the mushroom-soaking liquid is a flavorful ingredient in its own right. Here, porcini-infused soaking liquid is used to cook the risotto, which gives it an intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness but not enough to overwhelm the dish. 

Ingredients

  • 1 cup dried porcini or other dried mushrooms (about 1 ounce)

  • 3 cups hot water, more if needed

  • 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed

  • 3 tablespoons olive oil

  • 1 onion, chopped

  • 5 cloves garlic, minced

  • 2 cups arborio rice

  • 1 1/4 teaspoons salt

  • 2 tablespoons butter

  • 1/4 teaspoon fresh-ground black pepper

  • 2 ounces mild goat cheese, such as Montrachet, crumbled

  • Grated Parmesan, for serving

Directions

  1. Overhead view of prep filled with the ingredients to make dried-porcini-mushroom risotto with goat cheese.

    Maxwell Cozzi

    Gather your ingredients.

  2. Overhead view of a soaked porcinis in a white bowl.

    Maxwell Cozzi

    Put the dried mushrooms in a medium bowl and pour the hot water over them. Soak until softened, about 20 minutes.

  3. The drained, rehydrated porcinis are chopped on a cutting board.

    Maxwell Cozzi

    Remove the mushrooms, reserving the soaking liquid, and chop them.

  4. The porcini soaking liquid is poured through a paper towel-lined mesh strainer.

    Maxwell Cozzi

    Strain the liquid through a paper-towel-lined sieve into a medium saucepan.

  5. Overhead view of boiling risotto cooking liquid.

    Maxwell Cozzi

    Add the broth to the pan and bring to a simmer.

  6. Translucent onions being cooked in a pan.

    Maxwell Cozzi

    In a medium pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

  7. Rice and mushrooms are added to the pan.

    Maxwell Cozzi

    Add the chopped mushrooms, the rice, and the salt and stir until the rice begins to turn opaque, about 2 minutes.

  8. A portion of the broth has been added.

    Maxwell Cozzi

    Add about 1/2 cup of the simmering broth to the rice and cook, stirring frequently, until the broth has been completely absorbed. The rice and broth should bubble gently; adjust the heat as needed.

  9. The risotto continues to cook. Looking creamier and plumper now.

    Maxwell Cozzi

    Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the liquid, or you may need more broth or some water.

  10. The finished risotto has been removed from the heat.

    Maxwell Cozzi

    Stir in the butter, pepper, and goat cheese.

  11. A serving of the risotto, dusted with parmesan and flanked by a glass of white wine.

    Maxwell Cozzi

    Serve the risotto with grated Parmesan.

Suggested pairing

Tuscany's Chardonnays, loaded with tropical-fruit flavors and generously oaked, are not typically Italian. No matter; they have the power and concentration to make a great combination here.

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