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                          WILD MUSHROOM RISOTTO

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Italian                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       tb           Unsalted butter
   4       oz           Shiitake mushrooms
                        - (or other wild mushrooms),
                        -  stems removed, sliced
   4       oz           White mushrooms
                        - stems removed, sliced
                        Salt
                        Freshly ground black pepper
   2       tb           Unsalted butter
   1       tb           Oil
     1/3   c            Finely minced onion
   1 1/2   c            Arborio rice
     1/2   c            Dry white wine or broth
   5       c            Broth
     1/4   c            Mascarpone cheese
                        -ÿÿWhipping cream
                        -(or substitute skim milk)
     1/4   c            Grated Parmesan cheese
   1       tb           Chopped parsley

  You can substitute dried wild mushrooms for the
  shiitake. Just soak them for 15-to-20 minutes
  beforehand (and be sure to add the strained soaking
  liquid to the stock). HEAT BUTTER in small skillet
  over moderate heat. When it begins to foam, add
  mushrooms and cook for 3-to-5 minutes, until soft. Add
  salt and pepper to taste. Turn off heat and set aside.
  Bring the broth to a steady simmer in a saucepan on
  top of the stove. Heat butter and oil in heavy 4-quart
  casserole over moderate heat. Add onion, saute for
  1-to-2 minutes, until it begins to soften, being
  careful not to brown. Add rice to butter-oil-onion
  mixture. Using a wooden spoon, stir 1 minute, making
  sure all grains are well coated. Add wine and stir
  until completely absorbed. Add simmering broth, 1/2
  cup at a time, stirring frequently. Wait until each
  addition is almost completely absorbed (approximately
  2 minutes) before adding next 1/2 cup, reserving 1/4
  cup to add at the end. Stir often. After approximately
  18 minutes (rice should be tender and firm), add 1/4
  cup broth, mushrooms, Mascarpone and Parmesan cheeses
  and stir vigorously so cheeses melt. Sprinkle with
  parsley. Serve immediately.
 


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