Oh this Paleo Doc/Mamma just can’t break from tradition! I swear that people come to my Christmas table solely for this dish. I just LOVE stirring this over the stovetop as guests are arriving. You are definitely going to need guest greeters as your hands will be tied until the dish is done. Oh, and please do not let this dish sit for more than 20 min. Serve this right away
Risotto con i Funghi Porcini
Ingredients 8 cups homemade or store bought organic free-range chicken broth1/2 ounce dried porcini mushrooms1/4 cup unsalted grass-fed butter2 tablespoons olive oil2 cups finely chopped onions10 ounces white mushrooms, finely chopped2 garlic cloves, minced1 1/2 cups Arborio rice 2/3 cup dry white wine3/4 cup frozen organic peas, thawed2/3 cup grated ParmesanSalt and freshly ground black pepper, optionalDirections
- Bring the broth to a simmer in a heavy medium saucepan.
- Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat.
- Add olive oil. Add the onions and saute until tender, about 8 minutes.
- Add the white mushrooms and garlic.
- Using a slotted spoon, transfer the porcini mushrooms to a cutting board.
- Finely chop the mushrooms and add to the saucepan.
- Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes.
- Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, CONSTANTLY STIRRING, about 3 minutes.
- Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
- Stir in the peas.
- Mix in the Parmigiano.
- Season with salt and pepper, to taste.
- You can finish the dish with some shaved Parmigiano and parsley sprigs.