Porcini Mushroom Risotto

We just love it when we can get a fresh take on how to use our spice blends – thank you to Kira’s Kitchen Creations for putting together this amazing recipe. Follow her on Instagram for more amazing meal ideas!

Porcini Mushroom Risotto

Category

Entree

Porcini BBQ Genie

Porcini Mushroom Risotto

Ingredients

  • 7 cups chicken or veg stock

  • 4-5 dried chanterelle mushrooms

  • 4-5 dried Porcini mushrooms

  • 4 tbsp butter or oil, divided

  • 1 lb cremini mushrooms, sliced

  • 3 shallots, finely chopped

  • 1 1/2 cups arborio rice

  • 3 garlic cloves, minced

  • 1/2 cup white wine or stock

  • 1-2 parmigiano reggiano rinds (optional)

  • 2 1/2 tsp Big Cove Foods ‘Porcini BBQ Genie’ spice blend

  • parmigiano reggiano, grated

  • salt and fresh cracked pepper to taste

Directions

  1. Warm 7 cups chicken or veg stock in sauce pot.

  2. Soak 4-5 dried chanterelle mushrooms & 4-5 dried porcini mushrooms in warm water and set aside.

  3. Heat 2 tbsp butter or oil in pan on med heat and add 1 lb sliced cremini mushrooms and cook until water evaporates and remove from pan.

  4. Heat 2 tbsp butter or oil in same pan and add 3 finely chopped shallots and sautee until translucent.

  5. Add 1.5 cups arborio rice to shallots and heat until golden brown.

  6. Add 3 cloves minced garlic.

  7. Pour in 1/2 cup white wine or stock and stir in.

  8. Add warm stock 1 ladle at a time until half of stock is stirred in.

  9. Add in cooked mushrooms, soaked mushrooms

  10. 1-2 parmigiano reggiano rinds (optional). Continue adding stock 1 ladle at a time while stirring until rice is cooked.

  11. Once rice is cooked through add 2.5 teaspoons Porcini BBQ Genie spice blend and a generous grating of parmigiano reggiano or similar hard cheese.

  12. Add salt and freshly cracked

  13. black pepper to taste.

  14. Plate with a grating of parmigiano reggiano and a small knob of butter.

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