Risotto with wild mushrooms
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dried porcini mushrooms |
| 1 | cup | Cold water |
| 4 | cups | Vegetable or other stock |
| 1 | tablespoon | Butter or olive oil |
| ¼ | cup | Shallots, chopped |
| 1 | cup | Arborio rice |
| 1 | Portobello mushroom, sliced | |
| 1¼ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| ½ | cup | White wine |
| ½ | cup | Grated Parmesan cheese |
Directions
1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and add it to the stock.
2. Heat the stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point.
3. Heat the butter over low heat in a wide heavy pot. Add the shallots and saut‚ until they begin to soften, 3-4 minutes. Add the rice and stir well to coat the grains. Add the porcini and portobello mushrooms and saut‚ for 2 minutes.
4. Add a ladle of stock (about « cup). Stir until the liquid is absorbed. Add the salt and pepper. Keep the heat under the rice at medium and the liquid always simmering.
5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir frequently and to add a ladle of stock at a time. When the rice is almost cooked through, in about 20-25 minutes. reduce the amount of stock added each time. As soon as the rice is cooked, remove it from the heat. Stir in the grated cheese and serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 189 Submitted By DIANE LAZARUS On 10-04-95