5 tbsp olive oil
1 cup minced onion
2 tbsp minced shallots
12 oz fresh porcini mushrooms, sliced
2 cups Arborio rice
½ cup dry white wine
6 ½ cups hot chicken or veal stock
½ tsp salt
2 tbsp butter, cut into bits
½ cup freshly grated Parmigiano
Freshly ground pepper to taste
1. In a medium casserole, heat the olive oil and sauté the onion and shallots until golden. Add the mushrooms and sauté until tender, about 5 minutes.
2. Add the rice and stir to coat it with oil. Add the wine, stir well, and add ½ cup of the hot chicken stock and the salt.
3. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten the rice) and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente.
4. Remove from the heat, beat in the butter and cheese, season with pepper to taste, and serve immediately.
Recipe from Lidia Bastianich’s new book, La Cucina di Lidia.
Read about what it was like for Lidia Bastianich to cook for the Pope here.
Learn more about about Bastianich here.
Read about Bastianich’s partnership with Mario Batali here.