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Risotto with Porcini Mushrooms and Basil

CIA Culinary Boot Camp

Risotto with Porcini Mushrooms and Basil

3 ounces dried porcini mushrooms

2 fluid ounces olive oil

6 ounces onions, minced

1 pound arborio rice

1 1/2 quart chicken stock, hot

salt (to taste)

ground black pepper (to taste)

4 fluid ounces white wine

4 ounces butter

1 cup parmesan cheese, grated

4 Tablespoons basil, chiffonade

Rehydrate the porcini mushrooms in warm water. Heat olive oil and sweat the onions until translucent.  Add the  rice and stir to coat with oil. Add 8 fluid ounces of the hot chicken stock. Stir and simmer until all of the liquid has been absorbed.

Add 1 quart of stock in 8 ounce increments.  Season with salt and pepper.  Continue cooking until most of the liquid is absorbed and the rice is three-quarters of the way cooked. Spread the rice on a sheet pan and allow to cool.  Refrigerate.

To finish the risotto, add the remaining 8 ounces of chicken stock and white wine and stir over low heat until the rice is fully cooked. Fold in the re-hydrated mushrooms, butter, cheese, and basil.  Adjust seasonings, if necessary.

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