Red Wine Risotto with Porcini Mushrooms and Salami

2 -Tablespoons extra virgin olive o il
2 -Tablespoons unsalted butter
¼ -Cup shallots, minced
2 -Cloves garlic, minced
1/3 -Cup dry salami
1 -Teaspoon rosemary
2 -Sprigs thyme
1 -Ounce dry porcini mushrooms
2 -Cups Carnaroli or Arborio Rice
2 -Cups of Bourassa Red wine (any kind)
2 -cups chicken stock
1 -Ounce of parmesan cheese grated parmesan curls

Soak porcini in boiling water for about 15 minutes. Then, strain the liquid through a fine sieve lined with cheese cloth or a coffee filter and reserve the liquid. Check the porcini for any grit that may be still attached. Chop the porcini into ½ in pieces. Heat the broth and keep just below a simmer. In a large heavy pan heat olive oil and butter until the butter is melted; add the salami and cook over moderate heat for about 2 minutes. Add the shallots, garlic, rosemary, thyme, mushrooms and a little salt. Cook until the shallots are transparent and soft. Add the rice and cook, stirring constantly, for 2 minutes. Add one cup of red wine and cook until almost completely absorbed. Add the remaining wine ½ cup at a time stirring after each addition and only adding the wine when previous wine is almost completely absorbed. Add about ½ cup of the porcini reserved liquid. Now, add the broth ½ cup at a time in the same manner as the red wine. Check the rice for doneness, it should be creamy and a little al dente. This will take between 20 – 25 minutes. Taste and correct seasonings. Remove the thyme sprigs prior to serving.

Garnish with parmesan curls

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