"Those who forget the pasta are condemned to reheat it."--Unknown

Risotto with Porcini Mushrooms (Risotto con Funghi) Recipe

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This recipe for Risotto with Porcini Mushrooms (Risotto con Funghi), by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 oz dried Porcini, soaked in 1 cup hot water for 1 hour
3 oz (6 tbsp) unsalted butter
1/2 oz (1 tbsp) extra virgin olive oil
1 medium red onion, chopped
1 clove garlic, chopped
1/2 cup red table wine
14 oz (about 2 cups) Arborio rice
6 cups (about) meat or vegetable stock, heated
2 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
4 tbsp chopped flat leaf parsley
2 oz (about 1/2 cup) Parmigiano Reggiano, grated

Directions:
Directions:
1. Drain and rinse the mushrooms well and cut them into strips. Strain and reserve the liquid.

2. Heat 3 tbsp of the butter and olive oil in a large (12 inch) skillet or saute pan and add the onion and garlic. Saute gently for 2 minutes, add the wine, and continue stirring until the wine has almost disappeared.

3. Add the Arborio rice and saute 1 minute, stirring constantly. While still stirring add a large (6 oz) ladle of hot meat or vegetable stock. When the stock has disappeared add the rehydrated, drained Porcini and while still stirring add another ladle of stock. When the stock has been absorbed add the mushroom liquid through a fine strainer. Continue adding stock as needed until the rice is cooked, about 20 minutes. (You may not use all the liquid or you may need more.) The rice is cooked when it is tender and creamy and with a slightly crunchy center. Add the salt and pepper.

4. Remove from heat, stir in the parsley and the remaining butter until well mixed, then stir in the Parmigiano Reggiano and serve.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Make it ahead: You can make the risotto up to 2 hours in advance through Step 3, reserving 1 cup of stock. When you are ready heat the risotto, stir in the reserved stock, and proceed with Step 4.

Make it light: Eliminate the butter, use 1 1/2 tbsp of olive oil, and reduce the Parmigiano Reggiano by half.

Serving suggestions: For a light luncheon or supper serve this risotto with a Caesar salad. if you want to serve it as a first course, serve a very small portion followed by grilled chicken, meat, or fish.

 

 

 

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