Porcini Risotto

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.

2 ounces dried porcini

8 cups chicken stock

¼ cup olive oil

1 medium onion, diced

Salt and pepper

1 clove garlic, diced

2 cups arborio rice

1 cup dry white wine

1 tablespoon sage, chopped

4 tablespoons butter

½ cup Parmesan

Directions at cooking.nytimes.com

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