Porcini risotto

Mario’s risotto recipe is rich without a drop of butter, cream, or cheese. The mushrooms are alarmingly meaty.

Nice package: A certain Italian stowed them in his suitcase

Nice package: Dried porcini worth smuggling

Onion power: The best tearjerker

Onion power: Chop it and weep

Parsley sage: The wisdom of fresh herbs

Parsley sage: The wisdom of fresh herbs

Stirring conclusion: You'll weep at the creaminess.

Stirring conclusion: A moving creaminess

50 grams (about 2 ounces) dried porcini mushrooms
1 white onion, chopped roughly
1 cup arborio rice
½ cup white wine
1 cup chopped fresh curly parsley
salt and pepper to taste
1 t vegan margarine
Serves 2

Soak porcini mushrooms in hot water. Reserve the broth, adding a bouillon cube. Roughly chop the mushrooms. Heat extra-virgin olive oil in large skillet at medium-high heat. Sauté onions until tender, about 5 minutes. Add rice, stirring for 1 minute, toasting it. Stir in wine; let it evaporate. Add chopped mushrooms and about ¼ cup of broth. Keep adding broth, ¼ cup at a time, just enough to prevent the rice from sticking. Add parsley throughout, including a fistful at the halfway point (9 minutes in). After 18 minutes, turn off stove and add salt, pepper, and margarine as well as more parsley. Stir a few times and serve.

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