October 22, 2014
Wild Mushroom Risotto
Humming with a baseline of dried porcini, this features a contrast of chewy mushrooms and creamy rice that never fails to impress. To keep this risotto on the lighter side don’t stir in the butter and cheese before serving, and pass the Parmigiano garnish around for those who want it. A good mushroom trio would be meaty creminis, chewy king oysters and golden chanterelles.
Yield: Serves 4 to 6
- Place porcini in small bowl. Bring stock to boil. Pour over porcini. Soak 20 minutes. Squeeze mushrooms dry. Rinse in colander. Pour soaking liquid into small bowl, leaving fine sediment behind.
- To cook mushrooms, heat 1 tbsp vegetable oil in large nonstick frying pan over high heat. Add 1⁄3 mushrooms. Cook, stirring, until brown and tender, 3 to 5 minutes. (Add splash of water if pan seems dry near end of cooking.) Season with salt and pepper. Transfer to baking tray to cool. Repeat process 2 more times. Sprinkle mushrooms with thyme.
- To make risotto, place stock in small saucepan. Season with salt, if necessary, and keep hot over a low heat.
- Heat olive oil in large, heavy-bottomed pot over medium heat. Add onion and cook, stirring, until tender, 5 minutes. Add rice. Cook, stirring, 2 minutes. Add wine. Stir until absorbed. Add porcini and soaking liquid. Stir until liquid is absorbed. Add stock 1⁄2-cup at a time, stirring until each addition is absorbed. (Adjust heat so rice simmers steadily.) 5. When there is only 1 cup stock remaining, add mushrooms. Continue adding stock until rice is al dente. (If you’re out of stock, and rice is not done, add hot water.) Remove from heat. Stir in butter followed by cheese and parsley. Check for seasoning. Serve immediately with more cheese.
House & Home February 2014