Wild Mushroom Risotto

6 Servings
Mushrooms Uncategorized
Parmes Garlic Butter Olive oil Cheese Onion Parmesan Parsley Rice Wine White wine Mushrooms

1 1/2 lb Wild hrooms, fresh;*
6 c Vegetable th; or more
2 tb ve oil
1 ts ter
1 Clove lic; minced
1 ds t
1 md Yellow on; chopped
1 1/2 c Arborio e
1/3 c sala
2/3 c Dry te wine
2/3 c mesan cheese; grated
1/2 c Flat-leaf sley; chopped

* Porcini, morels, shiitake, Portobello, or other flavorful varieties. OR use 1 lb fresh wild mushrooms and 1 1/2 oz dried porcini Prepare the mushrooms: Clean them carefully under running water to get rid of all the grit, and trim them as needed. Cut them into thin strips or small chunks, depending on the size and variety. If you are using dried porcini, soak them in enough boiling water to cover for about 1/2 hour, or until they are pliable, then rinse them carefully under running water. Chop them coarsely, and strain the soaking water through a coffee filter. Add the strained water to the broth and set aside. Heat 1 tablespoon of olive oil and the butter in a non-stick pan, and stir the garlic in it for a minute. Add the prepared fresh mushrooms and a dash of salt, and saute them, stirring frequently, until they release their moisture. Add the soaked and chopped porcini and keep stirring over medium heat until all the mushrooms are tender and coloring around the edges. Heat the remaining tablespoon of oil in a large non-stick saute pan and stir the chopped onion in it over medium heat until it is soft and barely golden. At the same time, heat the broth to a simmer, cover it, and keep it warm. Add the rice to the sauteed onion and stir together for a few moments. Add the Marsala and keep stirring as it cooks away--this will take a few secons. Add the white wine, and when it has cooked away, stir in the sauteed mushrooms and about a cup of the hot broth. Adjust the flame so that the broth simmers gently with the rice, and stir it slowly with a wooden spoon. When the broth has almost all been absorbed, add another cup or so, and continue in the same manner, stirring as often as possible, until most of the broth is used and the rice is al dente--tender but firm. It will take about 20 to 25 minutes. When the rice has reached the right texture, stir in a last 1/2 cup of broth, 2/3 cup of Parmesan cheese, and the chopped parsley. Serve the risotto at once, in shallow bowls, and pass additional Parmesan cheese at the table. Source: "The New Vegetarian Epicure" by Anna Thomas Posted to MM-Recipes Digest V3 #267 Date: Sun, 29 Sep 1996 23:55:33 +0000 From: Linda Place and lt;placel and at;worldnet.att.net and gt;


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