Risotto!
Next time you go shopping at the supermarket, check out the many
varieties of mushrooms they have. Pick up a package of dried porcini
mushrooms for this recipe and I like Shitaki, Oyster, and whatever else
that looks good. If you have any white truffle oil on hand which you
probably don't and thats ok, drizzle a little over the top just before
serving.
For a very intense mushroom flavor, use mushroom liquor instead of
chicken broth: simmer 2 oz. dried porcini in 5 cups of water for 5
minutes; let sit 30 minutes off the heat and strain, reserving the
mushrooms. Let's do it.
Wild Mushroom Risotto
3 cups chicken broth; more if needed
1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms
chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely
chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano
1 packet of Saffron (optional)
Heat the chicken broth 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 Tbs. 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 broth to cover the rice.
Lower the heat to maintain a vigorous simmer; stir occasionally.
When the broth is almost gone, add enough to cover the rice, along with
a pinch of salt.
Stay with the risotto, giving it an occasional stir to make sure it
isn't sticking to the bottom of the pan and adding just enough broth 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 Tbs. butter; stir
vigorously for a few seconds. Add the parsley, cheese, and more salt, if
needed. Don't forget the Saffron if you want it. It is optional in this
recipe. The mushrooms and if you use it, the mushroom liquor, will turn
it nature brown.
The risotto should be moist and creamy, not runny. Stir in more broth to
loosen the risotto, if you like. Serve immediately.
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
