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Risotto With Porcini, Shiitake And Vin Santo

This Risotto With Porcini, Shiitake And Vin Santo recipe uses Chicken Stock Heated To Simmer In, Virgin Olive Oil, Italian Arborio Rice, Sweet Butter, and Freshly Grated Parmigiano Reggiano. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 4 cup
• 4 tbsp
• 1 1/2 cup
• 4 tbsp
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   4 cups chicken stock -- heated to simmer in saucepan

3. 3

   Heat all chicken stock to simmer and place on back burner at low temperature.

4. 4

   In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons virgin olive oil, add chopped onion, and saute until translucent but not browned.

5. 5

   Add mushrooms and saute until lightly browned but not fully cooked.

6. 6

   Add rice and stir over heat one minute to coat thoroughly.

7. 7

   Add a 4-ounce ladle of warm chicken stock and, stirring constantly, allow it to cook, boiling slowly until it dissipates.

8. 8

   When it is gone, add another ladle of broth and repeat until rice is quite al dente (about 12 to 14 minutes).

9. 9

   Add butter, vin santo and Parmigiano Reggiano and bring to boil again, continuing to stir until rice is done, firm and tender all the way through.