Restaurant Flavor Porcini Risotto

Name: Restaurant Flavor Porcini Risotto
Yield: 2 servings
Cuisine: American
Ingredients: 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 Consommé stock cube; 10 grams ●Unsalted butter; 30 grams ●Parmesan cheese; 1 dash Salt; 1 dash Coarsely ground black pepper

cookpad.japan @cookpad_jp

The is the risotto I had at my favorite Italian restaurant on Christmas 2009 and was really delicious, so I tried to recreate it at home. I finally arrived at this.

Gently shake the frying pan - don't mix it - in order to keep it from becoming sticky. Recipe by happy sky

The is the risotto I had at my favorite Italian restaurant on Christmas 2009 and was really delicious, so I tried to recreate it at home. I finally arrived at this.

Gently shake the frying pan - don't mix it - in order to keep it from becoming sticky. Recipe by happy sky

cookpad.japan @cookpad_jp

The is the risotto I had at my favorite Italian restaurant on Christmas 2009 and was really delicious, so I tried to recreate it at home. I finally arrived at this.

Gently shake the frying pan - don't mix it - in order to keep it from becoming sticky. Recipe by happy sky

The is the risotto I had at my favorite Italian restaurant on Christmas 2009 and was really delicious, so I tried to recreate it at home. I finally arrived at this.

Gently shake the frying pan - don't mix it - in order to keep it from becoming sticky. Recipe by happy sky

Saved

Ingredients

2 servings

350 gramsUncooked white rice
10 gramsPorcini (dry)
1/4Onion
1 cloveGarlic
2 tbspOlive oil
50 mlWhite wine
800 mlLukewarm water
1Consommé stock cube
10 grams●Unsalted butter
30 grams●Parmesan cheese
1 dashSalt
1 dashCoarsely ground black pepper

Saved

Steps

1

Soak the porcini in warm water for 20 minutes to rehydrate. Once rehydrated, roughly mince them up.
2

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.
3

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.
4

Increase to medium heat and add the onions. Once the onions have become translucent, add the rice and porcini and mix.
5

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.
6

Once the moisture has evaporated, add the remaining bouillon in 3 parts (this step makes it al dente in about 17-20 minutes).
7

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.