Karry Hosford
Yield:
8 servings (serving size: 3/4 cup)

How to Make It

Step 1

Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid.

Step 2

Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remaining broth mixture to a simmer (do not boil). Keep warm over low heat.

Step 3

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add shiitake mushrooms, and sauté 2 minutes or until tender. Stir in porcini mushrooms, thyme, salt, and pepper. Add rice; cook 1 minute, stirring constantly.

Step 4

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of the mixture is absorbed before adding the next (about 20 minutes total). Stir in sherry, and cook for 2 minutes or until the liquid is nearly absorbed, stirring constantly. Serve immediately.

Step 5

Note: Risotto requires long stirring and constant attention. Chefs, however, use a make-ahead method: Reserve 1 cup broth mixture; prepare the risotto with remaining broth mixture. Remove risotto from heat; cool and spread in an even layer on a jelly roll pan, cover, and refrigerate up to 2 days. Just before serving, bring the reserved broth mixture to a simmer in a large saucepan; stir in the paritally cooked risotto. Cook until the liquid is nearly absorbed, stirring constantly. Add the sherry during the last 2 minutes, then serve.

Ratings & Reviews

DavidDales's Review

DavidDales
November 03, 2013
N/A

rstarrlemaitre's Review

rstarrlemaitre
September 03, 2013
The sherry is too strong - I recommend 1/4 cup only, but otherwise this risotto is very earthy and tasty. I would double the amount of mushrooms though!

JimMarltonNJ's Review

JimMarltonNJ
March 10, 2012
We thought this had a bit of a bitter taste. We're not sure if the garlic cooked too fast (too hot) or if it was the sherry. It wasn't for us.

ACinNYC's Review

ACinNYC
February 15, 2011
Served this with Rack of Lamb and was very good. The recipe is perfect but I still havent found the full trick in how to make that really creamy texture that risotto can have but will make this recipe again