Slow Cooker Three-Mushroom Risotto 1/2 cup dried porcini mushrooms 1 cup hot water 3 tablespoons unsalted butter 1 tablespoon olive oil 1/2 cup chopped shallots -- or onions 2 cups short-grain rice -- such as Arborio 1/2 cup dry red wine 2 cups broth -- vegetable 8 ounces button mushrooms -- sliced 4 ounces oyster mushrooms -- sliced salt and freshly-ground black pepper 3/4 cup freshly grated Parmigiano-Reggiano cheese
Place the dried porcini in a bowl with hot water. Let stand for 30 minutes. Lift the porcini out of the water and squeeze them to extract more liquid. If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter. Set the soaking liquid aside. Chop the porcini and set aside. In a large skillet, melt 2 tablespoons of the butter with the oil over medium heat. Add the shallots or onion and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the rice. Cook and stir for 2 minutes, or until the rice is well coated. Add the wine and simmer until it evaporates. Scrape the mixture into the slow cooker. Add the broth, porcini, soaking liquid, fresh mushrooms, and salt and pepper to taste. Cook on high for 1 1/2 hours, stirring once, or until the rice is tender and the liquid is absorbed. If the rice seems dry, stir in a little warm water. Stir in the remaining 1 tablespoon butter and the cheese. Serve hot. Serves 6 to 8. AuthorNote: Italians love mushrooms so much that in the fall, when wild ones are in season, some restaurant devote their whole menu to them. Risotto made with several varieties of mushrooms is typical. In this version, dried porcini add a deep woodsy richness to the more delicate flavors of the button and oyster mushrooms. Don't hesitate to substitute other varieties, if you prefer. I serve this risotto with grilled (4Favorites} ChupaNote: I used mushroom broth and lots of red pepper flakes. Instead of the button mushrooms, I used portobello for more flavor. Next time, I'll toss a handful or two of chopped parsley into the risotto the last 15 minutes or so. Cuisine: "Italian" Source: "The Italian Slow Cooker by Michele Scicolone, 2010." S(Formatted by Chupa Babi): "Feb 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 353 Calories; 10g Fat (26.0% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 181mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
