Side Pannel
Wild Mushroom Risotto (Fine Cooking)
Wild Mushroom Risotto (Fine Cooking)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Rice
Ingredients List
- 3 c Chicken stock (more if
- -needed); * see note
- 1 oz Dried porcini mushrooms; see
- - directions
- 4 tb Butter
- 3/4 c Arborio rice, about 2 cups
- 2 c Assorted fresh wild
- -mushrooms; clean, trim, coa
- 2/3 c Dry white wine
- Salt to taste
- 1/4 Flat-leaf parsley; chopped
- 2 tb Parmigiano-reggiano; freshly
- - grated
Directions
Soak dried porcini for 30 minutes in 1 cup warm water. Drain porcini,
strain soaking liquid, and reserve. Chop porcini.
Heat the chicken stock along with the reserved strained porcini soaking
liquid; lower the heat to a simmer. In a medium, heavy gauge saucepan over
medium high heat, melt 2 tablespoons of the butter. Stir in the rice,
toasting just until it starts to sizzle and pop, about 1 minute. It should
not color. Stir the porcini and the fresh mushrooms into the rice. Stir in
the wine. When almost all the liquid has disappeared, after about 2
minutes, add just enough hot stock to cover the rice. Lower the heat to
maintain a vigorous simmer; stir occasionally. When the stock is almost
gone, add enough to cover the rice, along with a pinch of salt. Check on
the risotto every 3 or 4 minutes, giving it an occasional stir to make sure
it isn't sticking to the bottom of the pan, and adding just enough stock to
cover the rice when the liquid has almost disappeared. Continue this way
until the rice is just al dente, about 20 minutes total cooking time. Bite
into a grain; you should see a white pin-dot in the center. Take the
risotto off the heat. Add the remaining 2 tablespoons butter; stir
vigorously for a few seconds. Add the parsley, cheese, and more salt if
needed. The risotto should be moist and creamy, not runny. Stir in more
stock to loosen the risotto if you like. Serve immediately.
* Note: For a very intense mushroom flavor, use mushroom liquor instead of
chicken stock; simmer 2 ounces dried porcini in 5 cups of water for 5
minutes; let sit 30 minutes off the heat and strain, reserving the
mushrooms.
strain soaking liquid, and reserve. Chop porcini.
Heat the chicken stock along with the reserved strained porcini soaking
liquid; lower the heat to a simmer. In a medium, heavy gauge saucepan over
medium high heat, melt 2 tablespoons of the butter. Stir in the rice,
toasting just until it starts to sizzle and pop, about 1 minute. It should
not color. Stir the porcini and the fresh mushrooms into the rice. Stir in
the wine. When almost all the liquid has disappeared, after about 2
minutes, add just enough hot stock to cover the rice. Lower the heat to
maintain a vigorous simmer; stir occasionally. When the stock is almost
gone, add enough to cover the rice, along with a pinch of salt. Check on
the risotto every 3 or 4 minutes, giving it an occasional stir to make sure
it isn't sticking to the bottom of the pan, and adding just enough stock to
cover the rice when the liquid has almost disappeared. Continue this way
until the rice is just al dente, about 20 minutes total cooking time. Bite
into a grain; you should see a white pin-dot in the center. Take the
risotto off the heat. Add the remaining 2 tablespoons butter; stir
vigorously for a few seconds. Add the parsley, cheese, and more salt if
needed. The risotto should be moist and creamy, not runny. Stir in more
stock to loosen the risotto if you like. Serve immediately.
* Note: For a very intense mushroom flavor, use mushroom liquor instead of
chicken stock; simmer 2 ounces dried porcini in 5 cups of water for 5
minutes; let sit 30 minutes off the heat and strain, reserving the
mushrooms.
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