Risotto with Porcini with Grass Fed Beef

This gorgeous and delicious porcini risotto featuring Acquerello Aged Carnaroli rice, Squire Farms (Smoot, WY) grass fed beef, and these gorgeous, sliced porcini mushrooms from Borgolab.

Serves 4 - approx 60 minutes with prep

Olive Oil - 2 tablespoons***

Shallot - 1 diced (or sub ½ small yellow onion)

Acquerello Carnaroli Aged Rice - 250 g*** (1 small can)

Red Wine - ½ cup***

Stock - 3.5 cups approximate***

Sliced Dry Porcini - 25 g***

Ground Grass Fed Beef - 12 oz, cooked and strained***

Zest - ½ Lemon

Butter - 2 tablespoons***

Parmigiano Reggiano or Grana Padano - finely grated, ¾ cup

Fresh Thyme – few sprigs to taste, remove stems and finely chop

Fresh Italian Parsley - to taste, remove stems and rough chop

Sea Salt***

Pepper***

Chicken, veal, or vegetable stock will all work well here but the extra body/gelatin that meat stock gives, really shines thru here. If you don't have homemade chicken stock, our D'artagnan Demi Glaces are an excellent plan B. They are rich in flavor and have a lot of gelatin. Demi Glace is reduced stock, so just add 2 parts water to 1 tub demi.
Soak porcinis in hot water for 20 minutes. Remove mushrooms without disturbing the liquid sediment. Strain and save the liquid for stock. Rough chop large pieces of porcini.

Heat heavy stock pot to medium heat, sauté olive oil and shallots.

Add rice (you do NOT need to toast this rice as it has been aged a minimum of 1 year) to coat.

Add wine and reduce to almost dry.

Add 1/3 each of stock, porcini, and ground beef. Bring to a boil then reduce to simmer for 8 minutes. Add 1 teaspoon sea salt and cracked pepper.

Stir every few minutes and add another 1/3 of each stock, porcini, and ground beef when liquid has been reduced by half, or about 8 minutes. Check for seasoning.

Add the last 1/3 of stock, porcini, and beef and cook for another 8 minutes.

Tip: I like to add the mushrooms and meat in 1/3rd's so that you have lots of flavor, and still have some texture; if you add all the mushrooms and meat in the beginning, they will dissolve too much. If you think you need more liquid, add just enough to barely cover the rice.

Check the grain for doneness. Take one grain and smush it on the back of a spoon. You’re looking for a chain of small 5-7 pieces of raw rice within one kernel.

You are almost done! Add more liquid if you think you need it. Check your seasoning. Add lemon zest, butter, thyme, and parsley. Stir, cover, and remove from heat for 5 minutes. You’re done.

Serves 4. Freezes and reheats well.

***Items available at Food Shed Idaho