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Risotto with Porcini Mushrooms and Truffles (from The Basic Art of Italian Cooking: DaVinci Style) Recipe

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Ingredients

Cost per recipe $8.05 view details
  • 4 cups vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 2 leeks chopped finely
  • 1 cup arborio or carnaroli rice
  • 1 tablespoon unsalted butter
  • 1 cup dry white wine or Prosecco
  • 1 ounce dried porcini mushrooms
  • 1-2 teaspoons grated truffle
  • 2-4 tablespoons freshly shaved or grated Parmigiano-Reggiano cheese

Directions

  1. Soak dried porcini mushrooms in warm water for 30 minutes. Meanwhile, heat vegetable broth to a simmer. Heat the olive oil in large saute pan over medium heat and saute the leeks until they become transparent. Drain the porcini mushrooms, reserving the soaking liquid, and add them to the leeks; saute for a minute more.
  2. Add the rice to the pan and stir until it's coated with oil and the grains have toasted lightly. Add in the white wine or Prosecco and stir till the liquid is all absorbed. Add the soaking liquid from the porcini mushrooms, stir, and then when liquid is absorbed, add in ¾ cup of the vegetable broth. Repeat this till rice is al dente (about 18 minutes). When finished, remove from heat and stir in the butter. Serve topped with the grated Parmigiano-Reggiano.
  3. Serve with the wine you cooked the risotto with. If you're not sure, Est!Est!Est!, Falenghina, Pecorino, or a dry Prosecco all make great white wines for a risotto, both to cook with and to pair at dinner.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1316g
Calories 787  
Calories from Fat 483 61%
Total Fat 54.67g 68%
Saturated Fat 14.43g 58%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 3796mg 158%
Potassium 400mg 11%
Total Carbs 32.77g 9%
Dietary Fiber 1.6g 5%
Sugars 15.67g 10%
Protein 1.91g 3%
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