Mushroom Risotto with Truffled Pecorino | culture: the word on cheese
This creamy risotto comes to perfection with the addition of earthy mushrooms and flavorful pecorino
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Saucepan
- Airtight container
- Wooden spoon
- Measuring cup
- Measuring spoon
- Grater
- Pepper mill
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Ingredients
- ½ ounce dried wild mushrooms (such as morels or porcini)
- 1 cup hot water
- 4 tablespoons butter
- 1 cup chopped yellow onion
- 8 ounces fresh baby bella or cremini mushrooms (coarsely chopped)
- 4 cups chicken broth
- 1½ cups arborio or carnaroli rice
- ½ cup white wine
- ½ teaspoon salt
- 1 cup finely grated pecorino with truffles
- Freshly ground black pepper
- Fresh chopped parsley or chives (optional)
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