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- Exported from MasterCook *
RISOTTO WITH WILD MUSHROOMS
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Italian
Rice Vegetables
Amount Measure Ingredient -- Preparation Method
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1/4 c Dried porcini mushrooms
1 c Cold water
4 c Vegetable or other stock
1 tb Olive oil
1/4 c Shallots, chopped
1 c Arborio rice
1 ea Portobello mushroom, sliced
1 1/4 ts Salt
3/4 ts Pepper
1/2 c White wine
1. Soak the porcini in the cold water for 30 minutes.
Lift the mushrooms from the soaking water, squeezing
them over the water to return any liquid to the cup;
dice the mushrooms. Strain the porcini water through a
fine-mesh sieve and add it to the stock.
2. Heat the stock until it reaches a low simmer, then
adjust the heat so that it stays just at the simmering
point.
3. Heat the olive oil over low heat in a wide heavy
pot. Add the shallots & sauté until they begin to
soften, 3-4 minutes. Add the rice and stir well to
coat the grains. Add the porcini and portobello
mushrooms and sauté for 2 minutes.
4. Add a ladle of stock (about ½ cup). Stir until the
liquid is absorbed. Add the salt and pepper. Keep the
heat under the rice at medium and the liquid always
simmering.
5. After adding 3 or 4 ladles of stock, add the wine.
Continue to stir frequently and to add a ladle of
stock at a time. When the rice is almost cooked
through, in about 20-25 minutes, reduce the amount of
stock added each time. As soon as the rice is cooked,
remove it from the heat and serve hot.
"The Occasional Vegetarian" by Karen Lee. Posted by
Diane Lazarus
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