Name: Dried-Porcini-Mushroom Risotto with Goat Cheese
Total time: 60 min
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

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

Maxwell Cozzi

Gather your ingredients.
Maxwell Cozzi

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

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

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

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

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

Stir in the butter, pepper, and goat cheese.
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.