In a small bowl of water, quickly rinse the dried mushrooms to remove any sand. Using a slotted spoon, remove the mushrooms from the water. Discard the water. On a work surface, coarsely chop the dried mushrooms. Place in a pot with the broth. Bring to a boil and keep warm.
Meanwhile, in a large skillet over medium-high heat, cook the white mushrooms and garlic in 3 tbsp of the butter until the water released from the mushrooms has completely evaporated and they are starting to brown. Add more butter as needed.
In a large pot, soften the shallots in the remaining butter. Add the rice and cook for 1 minute, stirring to coat the grains in the butter. Add the wine and let reduce until almost dry, stirring constantly. Add the browned mushrooms.
Over medium heat, add the broth (with the dried mushrooms), about 1 cup (250 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 20 minutes or until the rice is al dente and the risotto is slightly runny but the broth has thickened. Remove from the heat and let rest for 2 minutes. Add the Parmesan and stir vigorously for 30 seconds.
Serve the risotto in shallow bowls. It should spread out in the bowl, leaving a small mound at the centre. Top with more Parmesan. Serve immediately.
Note from Ricardo
For even more tips and tricks to succeed in making this risotto recipe (The Best), read our article .
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