Mushroom Risotto

CountryLady's Note:

Magnifico!! From Food & Drink magazine - the Best of a Decade.

• Total Time: 1 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 4

• 1 cup boiling water
• 1/2 cup dried porcini mushrooms
• 8 ounces mixed fresh wild mushrooms
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• salt & freshly ground black pepper
• 2 tablespoons chopped parsley

RISOTTO

• 5 cups chicken stock (approx)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 1/2 cups arborio rice or 1 1/2 cups carnaroli rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• salt & freshly ground black pepper

Directions:

1. Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
2. Drain mushrooms; reserve both mushrooms& liquid separately.
3. Remove stems from fresh mushrooms& slice.
4. Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
5. Saute until mushrooms excude their liquid; saeson with salt& pepper.
6. Cover& leave in skillet for reheating.
7. Bring stock to a simmer on the back burner.
8. Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
9. Add onion& saute for 3 minutes or until softened.
10. Add rice& saute until it is covered with oil.
11. Pour in wine& simmer steadily until it has been absorbed by the rice.
12. Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
13. Add 1 cup of stock; cook& stir until most is absorbed.
14. Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
15. Reheat mushrooms in the skillet& stir into rice.
16. Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
17. Season with salt& pepper and serve immediately.

Reviews

[Joanne Bryant]

It's been a long time since I made risotto and, when I saw this recipe was prompted to try it. It is indeed an excellent risotto and went over well with my family, even my grandson who is reluctant to try new things. Made a couple substitutes...dried shitaki mushooms, medium grain Calrose rice (couldn't find Arborio in the grocery store) and a mixture of parmesan/ romano/ asiago cheese. Was a bit concerned about the medium vrs short grain rice, but it turned out just fine. Thank you Country Lady. I'll make this again!

[Rhonda_H]

clear concise directions. Really wonderful taste and texture. Loved it as is and cannot wait to play with the endless options! Thank you.

[PaulaG]

This makes very generous servings. I divided the recipe and had 3 nice servings. The porcini mushrooms add a delightful woodsy flavor to the dish. The instructions were perfect. Served this with Broccoli With Lemon Garlic Almond Butter Broccoli With Lemon Garlic Almond Butter by Chef Marie and Seared Salmon with Balsamic Glaze Seared Salmon With Balsamic Glaze by Chef Sharon123. Something I am sure to make again:)