Yield: 2 Servings
|3 cups||Chicken stock (more if needed); * see note|
|1 ounce||Dried porcini mushrooms; see directions|
|¾ cup||Arborio rice, about 2 cups|
|2 cups||Assorted fresh wild mushrooms; clean, trim, coa|
|⅔ cup||Dry white wine|
|Salt to taste|
|¼||Flat-leaf parsley; chopped|
|2 tablespoons||Parmigiano-reggiano; freshly grated|
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.
Contributor: "Fine Cooking" - 5/98