Porcini&Krupnik Risotto Recipe

Name: Porcini&Krupnik Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 kg of Arborio rice; 5 to 6 cups vegetable stock; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 table spoons minced shallots; 1 teaspoon minced garlic; 400 gr pound porcini mushrooms, cut into dice ( 2 cups); 100 ml of Krupnik (Polish honey liquor) or sherry; 2 table spoons butter; 1 cup finely grated Parmigiano-Reggiano; pinch of ground nutmeg

Servings: persons

1/2 kg of Arborio rice
5 to 6 cups vegetable stock
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 table spoons minced shallots
1 teaspoon minced garlic
400 gr pound porcini mushrooms, cut into dice ( 2 cups)
100 ml of Krupnik (Polish honey liquor) or sherry
2 table spoons butter
1 cup finely grated Parmigiano-Reggiano
pinch of ground nutmeg

1
1. Bring the chicken stock to a simmer.
2
2. In a 3-quart heavy-bottomed skillet, heat the olive oil add the shallots and garlic to the pan and cook over a medium flame for 1 to 2 minutes, stirring to prevent browning. Stir in porcini and cook 3 minutes. Add the rice and stir with a wooden spoon until coated with the oil.
3
3. Reserve 2 tablespoons of the Krupnik (or Sherry) and add the remainder to the pan. Stir constantly over medium heat until the liquid has been absorbed by the rice.
4
4. Ladle half cup of hot veg stock into the pan and stir until it is absorbed. Continue with the rest of the stock, adding half cup at a time and letting each addition be absorbed completely by the rice before adding more liquid. The constant stirring allows the rice to release its starch into the cooking liquid, resulting in the characteristic risotto creaminess. The grains of rice should be al dente. Count on 20 to 25 minutes for the rice to cook.
5
5. When all the stock has been used, swirl in the butter, the reserved 2 tablespoons Krupnik (or Sherry), half the cheese, pinch of nutmeg and the salt and pepper. Spoon the risotto into the warm serving bowl, sprinkle with the remaining cheese, and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 kg of Arborio rice, 5 to 6 cups vegetable stock, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and more.

Yes, Porcini&Krupnik Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Porcini&Krupnik Risotto

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