Monday, May 30, 2011

Asian-Inspired Porcini Risotto

Ever since the first time I tasted this broth, I thought it would taste good in a risotto. I was right and I was not disappointed.

One year ago: Lemon Blueberry Cheesecake Pots

Asian-Inspired Porcini Risotto (an adaptation)

mushroom broth
2 cups stock (I used chicken)
1/2 oz dried porcini mushrooms
salt, pepper to taste
1/4 cup mirin
2 tablespoons soy sauce (I assumed this meant light)
1 sprig rosemary
1 cup risotto rice
1 wineglass dry white wine/vermouth
1 cup (or more) water
2 tbsp olive oil
3 tbsp butter
1 clove garlic, minced
1 tbsp grated ginger
1 cup grated Parmesan
salt and pepper to taste

1. Make broth Grind the dried porcini mushrooms into a fine powder in a spice or a coffee grinder (I used a regular food processor). Place in a pot, along with stock. Bring to boil. Season with salt and pepper to taste, then add mirin, soy sauce and a sprig of rosemary. Continue to boil for a few minutes, then reduce the heat and simmer for about half an hour. Strain.
2. In a separate pan, heat the olive oil and 2 tbsp butter. Saute the ginger and garlic (try not to colour them).
3. Add the rice and stir.
4. When the rice looks somewhat translucent, add the wine. Stir occassionally.
5. Reduce heat. When the wine has evaporated, add a ladle-full of broth to the rice. Add salt and pepper to taste. Stir. When the broth is absorbed, add another ladle-full. Continue this process. You may need to add some of the water. It will take about 15 - 20 minutes. Taste rice occassionally and continue adding broth until it tastes cooked.
6. Remove from heat. Add 1 tbsp butter and the Parmesan. Stir. Place lid on pan, allow to sit for 2 minutes, and then serve.

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