- 1/2 ounce dried porcini mushrooms
- 1 medium yellow onion, chopped
- 8 ounces fresh cremini mushrooms, stemmed and chopped
- 6 cups low-sodium chicken stock
- 2 tablespoons olive oil
- 1/4 cup Courvoisier
- 4 tablespoons unsalted butter, divided
- 1 1/2 cups Arborio rice
- 1/2 cup pinot grigio or sauvignon blanc
- 1 cup freshly grated parmesano reggiano
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Place dried porcini in a small bowl. Cover with hot water
and allow to sit 20 minutes to rehydrate. Meanwhile, chop onion
and cremini and set aside. After the porcini rehydrate, carefully
pick them out, reserving the soaking liquid. Slightly dry the
porcini and roughly chop. Set aside. Bring the chicken stock
to a slow simmer in a large sauce pan. Lower heat and keep warm.
Heat the olive oil over medium heat in a medium-sized sauté
pan. Add the cremini and porcini mushrooms. Sprinkle with a
pinch of salt and sauté 4 minutes. Strain in the reserved soaking
liquid, avoiding the silt that usually collects at the bottom
of the bowl. Cook, stirring occasionally, until almost all the
liquid has evaporated. Add the Courvoisier and quickly ignite
to flambé. As soon as the flames subside, remove off the heat,
cover and set the pan aside to keep warm.
In a separate large sauté pan, melt 2 tablespoons unsalted
butter over medium-high heat. After the foam subsides, add the
onions and salt and fresh cracked black pepper to taste. Cook
4 to 6 minutes until onions start to soften and become translucent
but not brown. Lower the heat to medium and add the rice. Stir
occasionally for 2 to 4 minutes until the rice turns opaque.
Add the wine and stir until it is absorbed, about 3 to 4 minutes.
Add about 1 cup of hot stock and stir until liquid is absorbed.
Continue to stir and add 1 cup of liquid at a time, allowing
it to be absorbed before the next addition. After about half
of the stock is used, add the mushroom mixture to the rice.
Once all the stock is absorbed, remove from heat, stir in the
remaining 2 tablespoons of unsalted butter. Just before serving,
add the parmesano reggiano and stir. Serve immediately, drizzling
with olive oil if desired.