- 1⁄2 cup TRULY® 100% Extra Virgin Olive Oil, plus more to finish
- 3 red onions, chopped
- 2 cups Arborio rice
- 6+ cups chicken broth, boiling
- 1⁄2 cup porcini mushrooms, soaked in white wine and drained (reserve liquid)
- 1⁄2 cup bell peppers, diced
- 1⁄2 cup half and half
- 1⁄4 cup Parmigiano Reggiano, grated
- Fresh Italian parsley for garnish, if desired
This comfort classic is a recipe that Dino Cortopassi made his own after learning cooking techniques from his family back in Italy. His family would hand-harvest porcini mushrooms to combine with rich broth, fresh olive oil, and a whole lot of love to build layers of delicious flavor.
Heat the TRULY® 100% Extra Virgin Olive Oil in a large saucepan over medium heat. Add onions; cook, stirring, until completely translucent.
Add rice; cook over medium-high heat, stirring constantly, until rice begins to turn pale amber in color.
In a separate pot, bring the chicken broth to a boil. Warming the broth allows it to absorb into the rice better.
Add the boiling chicken broth to rice one ladle at a time and stirring continuously. Wait until the broth is absorbed before adding the next ladle full.
After about 10 minutes of stirring and adding broth, add drained porcini mushrooms and reserved liquid (leave sediment behind). Then, after another 5 minutes add the bell peppers.
Continue to add as much broth as the rice will readily absorb over a 20-25 minute period.
When rice is tender but still firm, stir in half and half and grated Parmigiano Reggiano. Risotto consistency should be like a soft oatmeal. If too firm, add a little more broth to thin.
Remove from heat and serve immediately, garnished with a heavy drizzle of TRULY® 100% Extra Virgin Olive Oil, grated Parmigiano Reggiano and if desired, fresh Italian parsley.