Photo: Wild Mushroom Risotto Recipe
Mushroom stock and vegetable stock are now available in 1 quart paper containers in the soup aisle at the market. They are both rich and deep in color. These stocks are necessary for the preparation of this dish.
Ingredients
- 2 ounces dried porcinis (look for these in produce department)
- 1 quart mushroom broth or vegetable stock
- 1 tablespoon (1 turn around the pan) extra-virgin olive oil
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup arborio rice
- 1/2 cup dry Sherry
- 4 sprigs fresh thyme, leaves chopped to about 2 tablespoons
- 1/2 cup (3 handfuls) grated Parmigiano-Reggiano
- Coarse salt and pepper
Directions
Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.
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By hayleemorrison_...
Houston, 83
on March 09, 2010
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This was a wonderful and easy recipe for risotto. However, when I went to the grocery store for porcinis, they were rather on the expensive side. So, I bought a couple of packages of portabello mushrooms, chopped them up, and added them to the cooking liquid (broth. I let them cook in the broth on low to not only flavor the broth, but to cook the mushrooms as well. Drained the mushrooms and added them to the sauteed rice and then began the gradual process of adding the cooking liquid to the pan. It turned out beautifully and it was alot more economical!
By l.lbelle5_8927896
Schwenksville, PA
on May 04, 2008
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If you cook risotto at too high a heat, the liquid doesn't have time to absorb and it actually takes LONGER to cook than if you have patience and let it simmer. Plus, the liquid will actually evaporate rather than soften the rice, so cooking it too quickly completely defeats the purpose--you're just ruining it. And you have to stir--a whole bunch--but if the heat is at the right temperature it can be left alone for a moment or two to work on other dishes. I use fresh mushrooms in this, and most of the time I use vegetable stock, but if you have nothing but chicken stock, it will do in a pinch.
By saundersbest_78...
Edmonton
on June 19, 2007
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This recipe is so easy and such a wonderfully complimentary side dish to so many meals. All my family looks forward to this one!
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