Porcini Mushroom and Sweet Marsala Risotto with Rembrandt
This delicious dish combines the earthy flavors of porcini mushrooms with the richness of Rembrandt. Serve with fresh thyme sprigs along with drizzled truffle oil and extra fine shavings of Rembrandt cheese.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 2 ounces dried porcini mushrooms
- 1 ounce butter
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 clove garlic, crushed
- 5 ounces chestnut mushrooms, sliced
- 8 fluid ounces marsala
- 12 ounces risotto (Arborio) rice
- 900 milliliter (1.5 pints) hot vegetable or chicken stock
- 2 tablespoons freshly chopped thyme
- 4 ounces Rembrandt cheese, grated
- salt and freshly ground black pepper to taste
- Place dried mushrooms in a bowl and pour over 1/2 pint hot water and leave for about 20 minutes to soften. In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for 2-3 minutes. Add the rice and cook for 2 minutes.
- Drain the mushrooms, reserving the soaking liquid, and then roughly chop them. Add to the pan with the sliced mushrooms and cook for a further 3-4 minutes. Pour in the Marsala and reserved mushroom liquid and cook for an additional 2-3 minutes until most of the liquid has been absorbed. Stir in the thyme.
- Gradually add the hot stock, 4 fluid ounces at a time, stirring constantly, until most of the liquid has been absorbed. Stir in Rembrandt cheese and season well. The risotto is ready when the rice grains are tender.
- Serve immediately with extra shavings of Rembrandt cheese, freshly ground black pepper and a drizzle of truffle oil.