Leek and mixed mushroom risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried pocini mushroomw |
| 1 | cup | Boiling water |
| 4 | ounces | Pancetta or bacon coasely chopped |
| 2 | tablespoons | Butter |
| 2 | cups | Coarsely chopped assorted mushrooms |
| 1 | medium | Leek, thinly sliced (white and light green parts only) |
| 2 | cups | Arborio rice or a mixture of brown, white and wild rice |
| ½ | cup | Dry white wine |
| 4 | cups | Chicken or vegetable stock |
| ¾ | cup | Parmesan cheese |
Directions
soak pocini mushrooms for 20 minutes in boiling water. Strain reserving liquid. Rinse mushrooms and chop coarsely.
Cook pancetta or bacon. Remove from pan . Add 1 tbsp butter to pan. Add drained mushroom and leek and cook. stirring for 3 to 5 minutes . Stir in rice and cook, stirring for 2 minutes. Add win and cook, over medium heat, scraping up the brown bits at the bottom of the saucepan, until the wine has been absorbed by the rice.
Combine reserved mushroome soaking liquid and stock and add to rice ½ cup at a time . When rice has cooked for 20 to 25 minutes, taste to see if done. The rice should be tender but still have resilience. Stir in ¼ cup Parmesan and the remaining butter. Seasonwith salt and pepper if necesary.
Sprinkle pancetta over top and serve with the remaining parmesan.
Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: cici@...