Two years ago I started a food blog that featured recipes for healthy soul food. An oxymoron, right? A lot of my friends loved the blog and still ask about it till this day so I’ve decided to bring the food posts back! I’m thinking I’ll do a new recipe every two weeks (Hey, I’m a working girl). I’ll try to describe my experience in following these recipes since I didn’t come up with them myself. Comments are welcomed!
1 ounce dried porcini mushrooms
5 cups boiling water
4 tablespoons unsalted butter
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup grated Pecorino Romano cheese
Kosher salt and pepper, to taste
Put the mushrooms in a bowl and pour the boiling water over them. Let stand 15 minutes until mushrooms are very soft; with a slotted spoon, remove them from the liquid, coarsely chop, and reserve. Carefully pour the mushroom liquid into a saucepan, making sure to leave any sediment in the bowl. Heat the mushroom liquid over medium heat until hot but not boiling.
In a large saucepan or deep skillet, melt the butter over medium heat. Continue cooking, stirring occasionally, until the milk solids begin to brown lightly; add the rice and stir until the butter has turned golden brown. Add the chopped mushrooms and wine and bring to a simmer; cook until the wine is nearly evaporated.
While stirring constantly (this is important), add the hot mushroom broth, a half cup at a time, allowing the rice to absorb the liquid completely before adding more. Once all of the broth has been added, stir in 1/2 cup cheese. Taste and adjust seasoning; Serve!