Burgundy Porcini Risotto
  • 1½ cups boiling water
  • ½ ounce dried porcini mushrooms
  • 14 ounces vegetable broth
  • Cooking spray
  • 1 cup uncooked Arborio rice
  • ¾ cup chopped shallots (I used 2)
  • 4 garlic cloves, minced
  • ½ cup Gallo Family Vineyards Hearty Burgundy wine
  • ¼ cup grated Parmesan cheese
  • ¼ cup mascarpone cheese
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
  1. Combine boiling water and mushrooms and let stand for 10 minutes. Drain through colander over a bowl, reserving the mushroom soaking liquid. Chop mushrooms.
  2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil). Keep mixture warm over low heat.
  3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic and saute until rice gets browned and toasted (about 5 minutes).
  4. Add wine and cook until liquid evaporates.
  5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is absorbed, stirring frequently.
  6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion is absorbed before adding the next.
  7. Remove pan from heat. Add mushroom, cheeses and oregano and stir until combined and cheese melts. Season with salt and pepper to taste and serve warm.
Nutrition Information
Serving size: 4 servings
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/03/20/burgundy-porcini-risotto/