Wild Mushroom Risotto
|Author:||Inspired by Sunset Italian Cooking, pg. 38|
|Yield:||4 to 6 servings|
|1/2 oz.||dried porcini mushrooms|
|8 oz.||fresh mixed wild mushrooms|
|2 tbsp.||olive oil|
|4 cups||vegetable broth|
|1 medium||onion, chopped|
|1 1/2 cups||arborio rice|
|1/2 cups||Parmesan cheese, grated|
- Place dried mushrooms in a measuring cup, add enough warm water to measure 1 cup. Soak until soft (about 20 minutes).
- Wipe fresh mushrooms clean with a damp cloth; trim off stems; thinly slice caps. Heat 1 tablespoon of the oil in a wide frying pan over medium-high heat. Add sliced mushrooms and cook, stirring often, until soft (about 8 minutes.) Remove from heat.
- Pour dried mushrooms and soaking liquid into a paper towel-lined sieve set over a bowl; reserve liquid in bowl. Rinse mushrooms well; then chop and stir into cooked mushrooms. Set aside.
- IN a small pan, bring broth and reserved soaking liquid to a boil; then reduce heat to low.
- Melt butter in remaining g1 tablespoon oil in a 4-5 quart pan over medium-high heat. Add onions and cook, , stirring often, until soft (about 5 minutes.) Add rice. Stir until well-coated with butter (about 2 minutes). Add about 1/2 cup of the hot broth mixture to rice and stir until absorbed. Continue to cook, adding broth mixture about 1/2 cup t a time and stirring after each addition until liquid is absorbed, until rice is just tender to bite (about 25 minutes). About 5 minutes before rice is done, stir in mushrooms.
- Remove risotto from heat and stir in cheese last. Serve in warm bowls.