Mushroom Risotto with Truffled Pecorino
Fresh, wild mushrooms, paired with a dense cheese containing truffles, deepen the flavor of this risotto. We especially like using Moliterno Black Truffle Pecorino from Sardinia, but other aged, flavored cheeses can do the job, too.
- ½ ounce dried wild mushrooms such as morels or porcini
- 1 cup hot water
- 4 tablespoons butter
- 1 cup chopped yellow onion
- 8 ounces fresh baby bella or cremini mushrooms coarsely chopped
- 4 cups chicken broth
- 1½ cups arborio or carnaroli rice
- ½ cup white wine
- ½ teaspoon salt
- 1 cup finely grated pecorino with truffles
- Freshly ground black pepper
- Fresh chopped parsley or chives optional
- Crumble or chop dried mushrooms into small pieces, and place in a small bowl with hot water; set aside for at least 30 minutes.
- Melt 2 tablespoons of butter in a wide, deep skillet over medium heat. Add ¼ cup of the onions, and sauté 3 minutes. Add fresh mushrooms, and cook briefly, just until softened, about 4 minutes. Transfer the mushrooms to a container; cover and keep warm.
- In a medium saucepot, heat broth to boiling. Cover, and reduce heat to low, holding at a simmer.
- In the same skillet that was used for the mushrooms, melt the remaining 2 tablespoons of butter over medium heat. Add the remaining ¾ cup onions, and sauté until translucent, about 4 minutes. Stir in rice, and cook for 2 minutes. Add wine, dried mushrooms with their liquid, and salt; simmer until all liquid is completely absorbed.
- Begin adding 3 cups of hot broth in 1-cup increments, stirring constantly until each addition is absorbed before adding the next one. (This should take 15 to 18 minutes total.) Add the remaining broth in ½-cup increments, stirring constantly. Test the risotto between additions until it’s done cooking.
- Remove the risotto from the heat, stir in pecorino, and divide among four serving bowls. Top each with a portion of the reserved cooked mushrooms, fresh black pepper, and, if desired, chopped fresh parsley or chives. Serve promptly.