Salt
and freshly ground black pepper to taste
Method:
Soak
the porcini mushrooms in 1 cup of warm water for 15 to 20
minutes. Remove the mushrooms and set aside. Strain the mushroom
juice through a sieve lined with cheesecloth and set aside.
Heat
olive oil in a large sauté pan over medium heat and
sauté the portobello mushrooms for about 15 minutes
until they begin to soften. Add garlic and porcini mushrooms
and cook for 3 or 4 minutes until the garlic softens. Add
half of the mushroom juice and cook for about 10 minutes,
or until the liquid is reduced to about 1 tablespoon. Add
the parsley and lemon juice, season to taste with salt and
pepper and stir to combine. Set aside, covered, to keep warm.
To insure that the mushroom mixture stays warm, put it in
a 200°F oven rather than covering it.
In
a saucepan, bring the chicken stock to a boil over high heat.
Reduce the heat and simmer while making the risotto.
In
a large saucepan, melt 4 tablespoons of the butter over medium
heat and sweat the onion for about 5 minutes, just until softened.
Remove pan from the heat and add the rice, stirring until
it is well coated with butter. Return to the heat and stir
in the remaining mushroom juice. Add 2 ladles full of hot
stock (about 1/2 cup), stirring constantly, until the rice
absorbs nearly all of the liquid. Continue adding more simmering
stock, a ladle full or two at a time. Make sure not to add
more stock until the previous amount is absorbed by the rice.
When nearly all of the stock has been added, the risotto will
be creamy, but the individual grains will be al dente. When
the risotto reaches this point, stop adding stock.
Add
the remaining 1 tablespoon of butter and the wine, stirring
until both are absorbed. Add the warm mushroom mixture and
the Parmesan and stir gently, careful not to overmix.
Serve
immediately in large pasta or soup bowls. If desired, additional
Parmesan cheese may be grated over the top before serving.
