Creamy Italian risotto with dried porcini mushrooms and Parmesan.

Ingredients

• Dried porcini mushrooms
• 2/3 cup good freshly grated Parmigiano
• Dash nutmeg
• 1/2 tsp white pepper
• 1/2 cup heavy cream
• 6-7 cups beef stock, preferably homemade
• 1 cup dry white wine
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 med yellow onion, peeled and minced
• 1-3/4 cup superfino riso (risotto rice, preferably carnaroli)
• Saffron, if desired

Steps

1. Soak dried porcini mushrooms in hot water for approximately 20 minutes.
2. Prepare the mantecatura in a separate bowl: Mix together Parmigiano, a few scrapings of whole nutmeg, white pepper, and heavy cream.
3. Heat beef stock to nearly boiling in a saucepan.
4. Keep simmering constantly.
5. Measure 1 cup of dry white wine and set aside.
6. In a separate large, heavy pot, warm the olive oil and butter.
7. Add onion and saute till translucent.
8. Add rice and stir.
9. Raise heat and pan-roast rice for 3-4 minutes, stirring frequently until the risotto colors and crusts.
10. Add the wine and stir for 1-2 minutes before adding first ladle full of beef broth.
11. Add enough broth by the ladle full to just barely cover the rice, stirring frequently.
12. When that ladle of broth is absorbed add another hot ladle of broth.
13. Repeat this for about 1/2 hr.
14. Add the strained mushroom juice and mushrooms after about 4 cups of beef broth have been used.
15. Begin checking the rice after about 20 minutes.
16. When the riso has become “al dente” (thoroughly separate, cooked, but still slightly firm grains in a cohesive and creamy mass), the risotto is ready for the final step.
17. Remove from heat.
18. Add the mantecatura mixture and stir thoroughly.
19. The risotto can be kept warm in an oven until ready to serve.
20. Freshly grated parmigiano should be available to sprinkle on top of risotto after spooned onto individual’s plates.

Notes

• You can add 2 packets of Saffron if you would like (more typical of Milan).