Pasta, Rice & Grains

REVIEWS 1 Review(s)

Mushroom Risotto

Difficulty:Easy
Prep Time:20 Minutes
Serves:4
Cook Time:20 Minutes

Ingredients

  • ■   4 oz porcini
  • ■   olive oil
  • ■   16 oz (1 lb) Arborio or Vialone Nano
  • ■   16 oz (1 lb) mushroom
  • ■   beef broth

Description

•1/2 cup or 25 g. (packed) dried porcini •1/2 small onion, finely sliced •3 tablespoons olive oil + 1/4 cup butter •1 1/2 cups (300 g) Arborio or Vialone Nano •1/3 cup dry white wine, warmed in a pan on the stove •1 cup freshly grated Parmigiano-Reggiano •1/2 cup heavy cream (optional) •mushroom soaking water, strained •one quart of simmering water, beef broth, or watery bouillon •A bunch of parsley, minced •Salt and pepper to taste Preparation: Steep the porcini in a cup of boiling water for fifteen minutes. Sauté the onion in oil or 1/4 cup of butter until lightly browned. Remove onions with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly to prevent sticking. Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time). While it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Save the strained soaking liquid. Add the mushrooms and their liquid to the rice, then continue adding water or broth one ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese. Recipe adapted from About.com

  • 1. Steep the porcini in a cup of boiling water for fifteen minutes.
  • 2. Sauté the onion in oil or 1/4 cup of butter until lightly browned.
  • 3. Remove onions with a slotted spoon and stir the rice into the drippings in the pot.
  • 4. Sauté the rice for several minutes, until it becomes translucent, stirring constantly to prevent sticking. Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely.
  • 5. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time).
  • 6. While it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand.
  • 7. Save the strained soaking liquid.
  • 8. Add the mushrooms and their liquid to the rice, then continue adding water or broth one ladle at a time, stirring occasionally.
  • 9. About five minutes before the rice is done, check seasoning.
  • 10. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes.
  • 11. Serve with the remaining grated cheese.
  • 12. Recipe adapted from About.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...