Luscious appetizers, main dishes, and sides
are just a few simple steps away from your table! Rich
comfort food from Wineforest, a Good Food award
winner. Recipes included! Serves 6 to 8
A recipe is included on the label. The following is Sharon O’Connor’s recipe and tips for the Porcini Risotto.
3 tablespoons olive oil
1 teaspoon salt
1 cup white wine
6 ½ cups chicken stock or low-salt broth, warmed
4 tablespoons butter
¼ cup freshly grated Parmesan cheese, plus more for sprinkling
In a large sauté pan over medium heat, heat the olive oil. Add all the rice and porcini mixture and stir for 5 minutes, or until it is toasted; don’t let the rice brown. Stir in the salt and white wine. Reduce heat to medium low and continue stirring until the wine is almost absorbed.
Add 1 cup warmed chicken stock and continue cooking and stirring for 2 to 4 minutes, or until the stock is almost absorbed. Continue adding ½ cup stock at a time, stirring until each addition is almost absorbed. The rice should be creamy not runny; the total cooking time is about 20 minutes.
Stir in the butter and cheese and serve at once. If you wish, sprinkle more Parmesan cheese on top.
Cook’s Tips: Toasting the rice before adding the liquid helps the rice absorb the liquids slowly without becoming soggy. You can replace 2 cups of the chicken stock with water if you wish to make a less rich version of the risotto. Cook the rice until it is al dente, a little toothy to the bite, and begin tasting the rice about 18 minutes after the first cup of broth is added. The cooking time and amount of liquid needed can vary slightly.