This is a perfect quick fall meal when it’s cold outside, the mushrooms are plentiful! I am a big fan of risotto but I cook mine very slow which makes this a perfect Sunday meal.

Let’s cook!

Mushroom Risotto

1 ounce dried porcini mushrooms

1/2 pound mixed mushrooms such as baby portebella and shitake

4 cups chicken stock

6 tablespoons unsalted butter

2 ounces pancetta, diced

3 shallots, chopped

1 1/2 cup Arborio rice

1/2 cup white wine

1/2 teaspoon saffron threads

1 teaspoon kosher salt

1 teaspoon fresh black pepper

2/3 cups freshly grated Parmesan cheese

Place the dried porcini in a bowl and pour 2 cups boiling water over them.

Let sit for 30 minutes. Scoop out the mushrooms from the bowl with a slotted spoon, reserving the liquid.

In a saucepan, add the chicken stock.

Pour the mushroom liquid through a micro-strainer into the chicken stock and turn on low and simmer.

In a Dutch oven, add butter and saute the pancetta and shallots over medium heat for 5 minutes.

Add the mushroom and cook for 5 minutes.

Add the rice.

Stir to coat the grains with the sauce. Add the wine and cook for 5 more minutes.

Add 2 full ladles of chicken stock mixture to the rice plus the saffron, salt, and pepper.

Stir and simmer on low for 10 minutes.

Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes.

Cook for about 30 minutes. When done, add Parmesan cheese.

Stir well and serve in bowls. Top with shaved Parmesan cheese.

Here is a close-up:

Happy Cooking!