I had a bunch of leftover lamb stock, so I decided to make some risotto. Porcini mushroom risotto is one of my favorite Giada recipes. The key to risotto…..just keep stirring.
I typically make this dish with chicken stock, but the lamb stock gave the risotto a really rich flavor that was delicious!
This recipe is really easy…it just takes patience.
Heat the frying pan. Melt butter. Add minced onions. Add the porcini mushrooms. Add rice to toast. Add white wine. Then add the stock one cup at a time and stir until the liquid soaks into the rice. Keep adding one cup of stock and stirring until done. Add herbs of choice (this case, sage), and grate some fresh parm over top.
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