A rich, earthy first course or side dish.
Recipe information
Yield
Serves 4
Ingredients
3
tablespoons butter
1
large onion, coarsely chopped
1
1/2 cups arborio rice or medium-grain white rice
1
1/2 ounces dried porcini mushrooms, reconstituted in 1 1/2 cups hot water
3
1/2 to 4 cups canned low-salt chicken broth
1
/4 cup Cognac or brandy
Freshly grated Parmesan cheese
Need to make a substitution?
Preparation
Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.