Porcini, Caramelized Onion and Sage Risotto
Porcini, Caramelized Onion and Sage Risotto is rated
out of
5 by
4.
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
6
Serves 6.
The earthiness of Italy's beloved dried porcini mushrooms, the sweetness of onions and the sharp perfume of sage add up to a classic first course. Other dried mushrooms may be substituted for the porcini.
Ingredients:
- 3/4 oz. dried porcini mushrooms
- 1 cup hot water
- 5 1/2 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 yellow onions, quartered lengthwise and sliced
crosswise - 2 cups Arborio or medium-grain rice
- 3/4 cup dry white wine
- 1 Tbs. finely chopped fresh sage or 1 tsp. dried
- 1 1/2 cups freshly grated Parmigiano-Reggiano
cheese - Salt and freshly ground pepper, to taste
- Fresh sage leaves for garnish
Directions:
In a small bowl, combine the mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms.
In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
In another heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions and sauté, stirring frequently, until brown, about 10 minutes. Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the stock. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more.
Add the cheese and season with salt and pepper. Stir to mix well.
To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves.
In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
In another heavy saucepan over medium-high heat, melt the butter with the olive oil. Add the onions and sauté, stirring frequently, until brown, about 10 minutes. Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes.
Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the stock. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes. Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more.
Add the cheese and season with salt and pepper. Stir to mix well.
To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves.
Serves 6.
Adapted from
Williams-Sonoma Pasta Collection,
Risotto,
by Kristine Kidd
(Time-Life Books, 1992).
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Rated 5 out of
5
by
sagan99 from
Goes with almost anything in the cold months
Risotto can be a challenge. But, with a Risotto maker, this dish takes a few tears and 10 minutes caramelizing the onions, 5 minutes with the other ingredients and then, the risotto maker takes whatever it needs to make this fabulously rich dish. Doubles nicely. I added more of each ingredient just for taste.
But, this is a favourite of the house....and the kids like it too!!!! YAY!
Date published: 2015-01-16
Rated 1 out of
5
by
hmslion from
It takes 45 minutes to brown onions
If you follow this recipe, you will reduce your stock by 25% from evaporation waiting for the onions to brown. it takes 45 minutes to caramelize onions, not 10. You can burn onions in 10 minutes, you can make them translucent, but still uncooked, in 10 minutes, but you cannot caramelize in 10.
It's really sad that recipe writers are so afraid to tell home cooks how long it takes to make a recipe correctly.
You can't make risotto with caramelized onions in 45 minutes. Trying to pretend it is so will only result in mediocre food and a home cook even less inclined to try to make one of Italy's most wonderful and easy to make dishes.
Date published: 2013-11-07
Rated 4 out of
5
by
DrJenny1234 from
Rich and Delicious!
This risotto was easy to make and we enjoyed it. Because we used vegetable broth, and most are no or low sodium, the recipe needed quite a bit of salt to season it. Also, we felt after tasting it, that it needed more sage. We ended up adding another tablespoon of fresh sage toward the end of cooking in order for the flavor to be more pronounced. We could barely taste it when we sampled it when it was almost ready. More sage was a must for us. With these modifications, it was very good.
Date published: 2013-07-29
Rated 5 out of
5
by
pucky900 from
Outstanding!
I absolutely love this recipe and my family is always asking for it. It's also very easy to make.
I've starting adding 1/4c of pumpkin puree that adds a great sweetness to the risotto
Date published: 2013-02-21