Created by Jenny
Sunday, 06 January 2008
Description
The addition of mushrooms in this risotto adds a hearty, earhty flavor.
Ingredients
- ½ cup dried wild mushrooms, preferably porcini
- 6 ounces fresh mushrooms
- Juice of half a lemon
- 6 tablespoons butter
- 2 tablespoons finely chopped parsley
- 3 ¾ cups vegetable stock
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 ½ cups Arborio rice
- ½ cups dry white wine
- 3 tablespoons freshly grated Parmesan cheese
- salt and freshly ground black pepper
Methods/steps
- Place dried mushrooms in a small bowl with 1 ½ cups warm water, and soak for at least 40 minutes. Rinse mushrooms thoroughly. Filter the soaking water through a sieve lined with paper towels into a bowl and set aside.
- Slice the fresh mushrooms finely and toss in a bowl with the lemon juice.
- In a large pan, melt a third of the butter. Stir in fresh sliced mushrooms and cook over medium heat until they release their juices and begin to brown.
- Stir in parsley, stir for 30 more seconds and remove from heat and into a side dish.
- Place the vegetable stock in a saucepan and add the mushroom water that was filtered from the dried mushrooms. Heat broth to a simmer.
- Heat another third of the butter with the olive oil in the same pan the fresh mushrooms were cooked in. Stir in the onion and cook until soft and golden.
- Add the rice, stirring for 1 – 2 minutes to coat it with oils in the pan. Add the soaked and sautéed mushrooms and mix well.
- Pour in the white wine and raise the heat. Cook over moderate heat until wine evaporates.
- Add one small ladleful of hot broth. Over moderate heat, cook until the broth is absorbed or evaporates, stirring the rice constantly to prevent sticking.
- Add a little more broth and stir until all liquid is absorbed. Continue to stir and add broth a little at a time, and after about 20 minutes, season with salt and pepper. Continue adding broth until rice is tender. Total cooking time may be from 20 – 35 minutes. If you run out of broth, use hot water.
- Remove risotto pan from the heat. Stir in remaining butter and Parmesan cheese.
- Allow risotto to rest for 3 - 4 minutes before serving.
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Created by Jenny
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