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  1. Rinse dried mushrooms to remove any dirt and grit that may be wedged into the caps.
  2. Place mushrooms in a bowl and cover with water. Let them soak for at least an hour or until they are soft and squishy.
  3. Remove mushrooms and gently squeeze to remove water. Place on chopping board and perform a rough chop. Set mushrooms to side.
  4. Using some paper towel, strain the remaining water from the cooked mushrooms into a saucepan. Add beef broth and bring to a boil over medium heat. Drop to a simmer once liquid has boiled for use in preparing risotto.
  5. Finely chop shallots.
  6. In a large skillet, heat olive oil and add chopped shallots. Sauté for about 2 minutes. Add arborio rice to skillet and stir for a minute, or until the rice is well coated.
  7. Add chopped porcini mushrooms and white wine, stir and allow to cook until wine is nearly evaporated.
  8. One ladle at a time, add beef/mushroom broth to skillet while stirring. The key to knowing when to add the next ladle is that the rice will have absorbed almost all the previous ladle’s liquid.
  9. Once rice is cooked to your liking, remove from heat and add butter and grated cheese. Stir gently to combine all flavors.
  10. Season your risotto with salt and pepper, and serve!