Recipe courtesy of David Rosengarten
Mushroom Risotto
- Yield: 6 portions as a first course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 434
- Total Fat
- 19
- Saturated Fat
- 7
- Carbohydrates
- 53
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 13
- Cholesterol
- 22
- Sodium
- 929
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
Ingredients
2 (.35-ounce) packages dried porcini mushrooms
About 5 cups veal or beef stock (preferably homemade)
8 sprigs of fresh thyme plus additional for garnish
4 sprigs of fresh sage plus additional for garnish
2 bay leaves
1/4 cup olive oil
3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed thoroughly (about 2 cups)
2 garlic cloves, minced
3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups)
2 anchovies, drained and mashed to a paste
1 1/4 cups superfino rice
1/2 cup dry red wine
3 tablespoons unsalted butter, softened
1/3 cup freshly grated Parmigiano-Reggiano
Salt and pepper
Directions
- Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit. (You should have a generous 1/3 cup liquid).
- Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
- Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick). Stir in the rice and cook, stirring constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms.
- Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.
- Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs and serve immediately.