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Porcini are the ideal mushrooms for this risotto, but any mushroom or mixture of
mushrooms will yield a delicious risotto. Porco is an Italian word for “pig,” and
porcini have the chubby, oblong shape of the body of a pig—hence the “piglet”
mushroom. Typically Italian, this is one of the most common risotto dishes served in
the United States. For more details on risotto, see the basic risotto recipe.
5 tablespoons olive oil
1 cup minced onion
2 tablespoons minced shallots
12 ounces fresh porcini mushrooms, sliced
2 cups Arborio rice
½ cup dry white wine
6½ cups hot chicken or vegetable stock
½ teaspoon salt
2 tablespoons butter, cut into bits
½ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese
Freshly ground black pepper to taste
Heat the olive oil in a medium casserole, and sauté the onion and shallots until golden.
Add the mushrooms, and sauté until tender, about 5 minutes. Add the rice, and stir to
coat it with oil. Pour in the wine, stir well, and add ½ cup of the hot stock and the salt.
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), stirring constantly
to help the liquid absorb, until the rice mixture is creamy and al dente.
Remove from the heat, whip in the butter and cheese, season with pepper to taste,
and serve

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