Risotto with Porcini and Portobello
Mushrooms and Red Wine
Yield: 6 servings
cup (4 ounces) dried porcini mushrooms
1/2 Tablespoons olive oil
pound portobello mushrooms, sliced
cloves garlic, sliced
cup flat-leaf parsley, chopped
Tablespoons fresh lemon juice
quart chicken broth, homemade or canned
1/2 Tablespoons unsalted butter
red onion, diced
1/2 cups uncooked arborio rice
cup dry red wine
cup Parmesan cheese, freshly
- Salt and freshly ground black pepper to taste
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
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.
Adapted from Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody.
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