Wild Mushroom Risotto

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8 Servings
Mushrooms Italian
Advance Saute Fall Thanksgiving Valentines Day Winter

1.5 quarts cken Stock
2 tablespoon ter
2 tablespoon ve oil
1 large on
3 cloves lic chopped
0.25 cup Porcini hrooms thinly sliced
0.5 cup Crimini hrooms thinly sliced
0.5 cup Shiitake hrooms thinly sliced
3 tablespoon sley chopped
1.5 cups te wine
3 cups orio Rice
0.75 teaspoon t
0.25 teaspoon per freshly ground
0.5 cup Heavy am
3 tablespoon ter
5 tablespoon Parmigiano Riano

In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.


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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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