Risotto coi Funghi Porcini

    My husband and I were craving a taste of Italy so I decided to make my own version of Risotto with Porcini mushrooms. It was incredible if I do say so myself. I served the rice with baked chicken breasts spiced up with a feta-mint tapenade to spoon over it. Let me know what you think!

Risotto coi Funghi Porcini serves 4-6

• 1 tbsp extra virgin olive oil
• 1 tbsp butter, unsalted
• 1 1/2 c arborio rice
• 1/2 yellow onion, minced
• 1/2 shallot, minced
• 2 garlic cloves, minced
• 1 tbsp fresh parsley (or 1 tsp dry), minced
• 1/8 tsp thyme
• 1 oz/28g dried porcini
• 8 oz cremini mushrooms, minced
• splash of red wine
• 3-5 cups of beef broth
• Parmesan, freshly grated
• salt and pepper

Preparation

    Soak the porcini in hot water, cover and steep for about 40 minutes. Strain through a sieve, reserving the liquid.  In a food processor, pulse the mushrooms, onion, shallot, porcini, and garlic until minced. Heat a deep casserole dish on medium high heat, adding the butter and olive oil. Add the minced  mushrooms, onion, shallot, porcini, and garlic. Sprinkle with salt and pepper. Saute until the onions are soft, about 4 minutes, stirring constantly.  Add the parsley and thyme along with the rice. Saute 2 more minutes until the rice is coated with the butter and oil. Reduce the heat to medium,  so the rice simmers. Add the splash of wine and stir until absorbed. Add the porcini liquid, stirring until absorbed. Continue to stir occasionally and ladle in about 1/2 cup of the broth at a time about every 5 minutes, when the liquid has been absorbed.  Continue this process for about 35-40 minutes. You may or may not use all of the broth. The rice should look thicker when it is ready and al dente. (Remember it is so hot that it continues to cook after you remove it from the burner, so do not overcook). Taste and season with additional salt and pepper if needed. Garnish with Parmesan.

Feta-mint Tapenade my brother's absolute favorite!

    from "Pestos, Tapenades, & Spreads" by Stacey Printz

• 1 7.7 oz can pitted kalamata olives, drained and rinsed
• 1 large garlic clove, minced
• 1 1/2 cup fresh mint leaves
• 1/4 cup pine nuts
• 1/4 cup feta cheese
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• freshly ground pepper

Preparation

    Combine all ingredients in a food processor and pulse until coarse paste forms. Serve over grilled chicken or lamb. Enjoy!