DARIEN, Conn. Not everyone can cook risotto like a chef, but, armed with a chefs recipe, perhaps you can give it a try.
Chef Piergiorgio of The Goose in Darien -- which just rolled out its fall menu -- recently demonstrated and prepared porcini mushroom risotto and frutti di mare at a cooking class at the restaurant.
The Goose will offer more classes this fall. You can go to The Goose Darien and sign up for its newsletter to receive notifications of future cooking classes and events.
So, if you want to compare your version of porcini mushroom risotto to that of Chef Piergiorgio, here is your chance.
Chef Piergiorgios Porcini Mushroom Risotto:
3 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3/4 cup dry white wine
4 1/2 cups chicken or vegetable broth
3/4 cup grated Parmesan cheese
2 tablespoons butter
1 pound frozen/dry/fresh porcini mushrooms (previously sauteed)
In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes.
Add wine; cook, stirring until absorbed about 1 minute. Season with salt. Gently heat broth; keep warm.
Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, a little at a time, stirring until most of the liquid has been absorbed, about 20 minutes total. The rice should be tender (but not mushy).
Add mushrooms and cook for 5 more minutes.
Remove pan from heat. Stir in Parmesan and butter (heavy cream is optional) season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits).
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