|1 medium||White onion; chopped in 1/2"|
|3 tablespoons||Olive oil|
|2 cups||Arborio rice|
|¾ cup||Red wine|
|½ cup||Reggiano parmesan|
|5 cups||Stock; (up to 7)|
|1 cup||Dried mushrooms.|
|1 pinch||Sage leaves or powder|
Rinse the mushrooms well, and soak in 1 cup warm water for about half an hour before making the risotto. Heat the stock to boiling, then reduce heat to warm, so it's just below simmering for the whole operation. In your risotto pan, gently melt 3 T butter together with 3 T olive oil. Then add onion, increase heat to low and saute until onions are soft and just turn golden. Stir, increasingly toward the end, so they don't burn. While that's happening, grate about ½ C of cheese. When the onions are done, add in the rice, turn up the heat to medium, and stir for about 3 minutes until the rice looks jewelled. Add in the wine and let it sizzle and steam away.
Chop the mushrooms and add them into the pan. Add the water they've been soaking in and stir and cook until it's absorbed. (If you see grit at the bottom, don't add it to the risotto. Or, sift the whole liquid through cheesecloth to remove the grit. Don't waste too much of the liquid, it's very flavourful. ) Once the first liquid is absorbed, start adding the stock, about a cup a a time. Stirring constantly, and let it absorb, then add another cup, and so on, until it's al dente. As the rice nears completion (and gets creamy), you might want to add the stock a half cup at a time, so it doesn't turn out too watery. The rice should be cooked but al dente. (You might want to turn the heat down a little as it nears completion to better control the absorption. ) Taste constantly to monitor.
Turn off the heat. Add in the cheese. The remaining butter. Stir. Adjust salt. Serve with remaining wine. busted by sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@...> on Nov 12, 1997
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