Before this I had never tried or made risotto. So I can’t actually tell you if this tastes anything like the real Italian dish, but, my parents seemed to like it. My mom has been raving about a risotto she had in Europe years ago and had asked me to try making it for her while I was home. Naturally it didn’t taste exactly like the one she had in an upscale restaurant in Milan – but she was still pretty happy with it. One of my parents friends actually told me that top Italian restaurants make risotto by carving a circle out of the center of a huge wheel of Parmesan cheese, putting it into a pot and then placing the hot rice mixture into the hole and therefore the Parmesan gradually melts while you stir the rice. Well this was obviously impossible for me to tackle at home. So, I just thinly sliced a block of Parmesan and placed each slice on top of the rice mixture, while slowly stirring so that the cheese gradually melted. I used dried porcini mushrooms because that’s all I could find – but I’m sure it’s better to use fresh mushrooms – and the color of the risotto will be lighter (since the dried mushrooms are soaked in the chicken broth). My mom said this risotto came out dryer than the one she had had – so I would suggest starting with more chicken broth than the recipe calls for, and just discarding the leftovers if you have too much. As with the paella I looked all over for an authentic traditional recipe but couldn’t really find one. So I used Giada’s recipe as my blueprint and adjusted it as I went along with all the tips and tricks I found online. Overall I enjoyed this risotto – the flavor added from the porcini mushrooms and the creaminess of the 2 cheeses creates a smooth taste and a dish that just melts in your mouth.
A home made from scratch risotto recipes. Delicious and more authentic than the instant mix.
15 minPrep Time
75 minCook Time
1 hr, 30 Total Time
- 1 ounce dried porcini mushrooms
- 4 cups chicken stock (home made) (use vegetable stock for vegetarian version)
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, heated
- several thinly cut slices of creamy Parmesan Toscano (I got it at Trader Joe's)
- 3 ounces Gorgonzola, crumbled
- salt, pepper to taste
- In a pot bring the chicken stock to a boil, add the porcini mushrooms and remove from heat. Set aside from 30 minutes. Remove mushrooms from pot and roughly chop them.
- Keep the chicken stock heating over low heat while preparing the risotto.
- In a saucepan, over medium-high heat add 2 tablespoons olive oil. Add onions and mushrooms and cook 5-10 minutes until onions are tender but not yet browned. Remove onions and mushrooms.
- Add 1 tablespoon olive oil to the saucepan and add the rice. Over medium heat stir the rice for 5-10 minutes, until lightly toasted. Add the mushrooms and onions back to the saucepan and stir to combine.
- Add the wine (must be heated so as not to shock the rice and cause it to flake apart) and simmer 3-4 minutes, until wine has almost evaporated.
- Add 1/2 cup of heated chicken stock and stir for 2 minutes, or until almost absorbed. Continue adding 1/2 cup stock at a time, making sure it is completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes and rice should be creamy (not crunchy).
- Reduce heat to lowest setting and add Gorgonzola, stir to combine. Place Parmesan slices over the top of the rice and slowly bring the bottom rice layer up so that the Parmesan gradually melts into the rice. Add salt and pepper to taste. Remove from heat.