Daniel Costa, Corso 32, Bra Bricco.
- 2 c arborio or carnaroli rice
- 5 c dark chicken broth
- 1 handful dried porcini, broken into pieces with your hands and rinsed with cold water to avoid grit
- 1 small onion, small dice
- 2 stalks celery, small dice
- 2 cloves garlic, minced
- 2 t fresh thyme leaves
- 1½ c freshly grated Parmigiano Reggiano
- ½ lemon, juiced
- 300g fresh porcini or cremini mushrooms
- 8 T unsalted butter
- 2 c dry white wine
- 2 T extra virgin olive oil
- kosher salt and black pepper
Bring the broth to a boil, and have it continue to simmer throughout the cooking process.
In a heavy-bottomed pot heat 2 T of butter and olive oil over medium high heat. Add onion, celery and thyme, season with a pinch of salt and cracked pepper. Cook until the onion is translucent, add the garlic and cook for an additional minute.
Add the rice and dried porcini, stir with a wooden spoon, cook for about 2 minutes stirring frequently.
Add the white wine, turn the heat down slightly, cook until the wine has evaporated. Add a large ladle of broth. Continue cooking. Once the broth evaporates add another ladle or 2 of broth. Repeat the previous step until the rice is cooked, stirring frequently.
Meanwhile cut the cleaned mushrooms into desired sized pieces. Heat 3 tablespoons butter over high heat in a large non-stick pan. Evenly place the mushrooms in the pan, without stirring allow the mushrooms to cook until dark golden. Toss once or twice and remove from the heat.
Once the risotto has completed cooking, about 20-25 minutes total (the rice should have a slight give, but no crunch) remove from the heat. Stir in the mushrooms, remaining butter, Parmigiano and lemon juice. You may need to add a little more broth at this point, the consistency should be like runny porridge. Season to taste with salt and pepper. Serve immediately with more freshly grated Parmigiano.
Serves 4-6.