Servings:two as a main course.
This wild mushroom risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious. For a very intense mushroom flavor, use mushroom liquor instead of chicken broth: simmer 2 oz. dried porcini in 5 cups of water for 5 minutes; let sit 30 minutes off the heat and strain, reserving the mushrooms.
将鸡肉汤与保留的牛肝菌浸泡液一起加热；将热量降低到immer。在中高温的中型重规锅中，融化2汤匙。黄油。搅拌米饭，烤直到开始发出嘶嘶作响和弹出，大约1分钟。它不应该着色。将牛肝菌和新鲜蘑菇搅拌到米饭中。搅拌葡萄酒。
几乎所有液体都消失了，大约2分钟后，仅加入足够的热汤来覆盖米饭。降低热量以保持剧烈的小火;偶尔搅拌。当肉汤几乎消失时，加入足够的覆盖米饭，以及少许盐。每3或4分钟检查一次意大利调味饭，偶尔会搅拌，以确保它不会粘在锅底上，并在液体几乎消失时添加足够的肉汤来覆盖米饭。
喜欢这个食谱！我现在做了5或6次，它总是很棒。戈登·拉姆西（Gordon Ramsey）使意大利调味饭看起来很难，但是只要您给予TLC和注意力，这种食谱就会使它变得更加恐吓。我与猪里脊肉，白葡萄酒和法式面包一起食用。总是与朋友和家人一起受到打击。
This is sooo good. Add a glass of white wine and some crusty bread and I have died and gone to heaven.
Very mushroomy and good! I used morels and portabellas for the fresh mushrooms, and the morels were overwhelmed by the porcinis. I added more cheese at the end, which I think helped balance the flavors better. I would make it again, but I wouldn't bother with the morels.
Definitely use the soaking liquid with/instead of chicken broth for a more intense flavor. Love all the mushrooms in here - wonderfully earthy and grounded. Just need a touch of intensity the mushroom soaking liquid would give it. Will make it again!
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