Sunday, March 13, 2011

Risotto with Porcini Mushrooms

This isn't my all-time favourite risotto recipe, but it's solid ... especially if you like porcini mushrooms.

Risotto with Porcini Mushrooms (from Hazan's Essentials of Classic Italian Cooking)

1 cup beef broth diluted with 4 cups water
2 tbsp butter, divided
2 tbsp vegetable oil
2 tbsp onion chopped very fine
2 cups Arborio rice
1/3 - 1/2 cup white wine (optional)
1 ounce dried porcini mushrooms
black pepper
1/3 cup freshly grated parmigiano-regginao cheese

1. In a small bowl, combine porcini mushrooms with 2 cups warm water. Soak for 20 minutes. Drain, reserving soaking water.
2. Bring broth to a very slow, steady simmer.
3. Place 1 tbsp of butter, vegetable oil, and the chopped onion in a broad pot and turn heat to medium high. Cook until onion becomes translucent.
4. Add rice and stir until grains are well coated.
5. Add white wine. Stir until wine has been absorbed.
6. Add 1/2 up of simmering broth. Stir. When it has evaporated, add more, repeat many times.
7. When rice has cooked for 10 minutes, add the mushrooms and 1/2 of filtered water.
8. When liquid has evaporated, add remaining mushroom liquid.
9. Finish cooking rice using the broth. Keep cooking until rice is tender but still firm with no more liquid remaining in the pot.
10. Off heat, add pepper, 1 tbsp butter, and Parmesan cheese. Stir until cheese melts. Salt to taste.

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