Ingredients: |
Ingredients: 3/4 C dried porcini mushrooms
3 T extra virgin olive oil
1 onion, chopped
2 C risotto rice, such as arborio, vialone nano or carnaroli
1/2 C dry white wine
6 C chicken stock (or veal or vegetable stock), simmering
2-4 large cloves garlic, finely chopped
2 lbs mixed exotic fresh mushrooms, or plain field mushrooms, sliced , halved or left whole, depending on size
2/3 C freshly grated Parmesan, cheese
generous handful flat-leaf parsley, chopped
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Directions: |
Directions:Place the dried porcini in a small bowl and cover with boiling water. Let stand for at least 20 minutes, or until ready to use. Drain the porcini in a sieve lined with damp kitchen paper, set over a bowl to catch the liquid. Check the porcini for grit and chop roughly. Set aside the porcini and the liquid separately.
Combine 2 T oil and onion in a heavy-based, round-bottomed pan and cook over moderate heat until the onion is soft, about 5 minutes, stirring frequently. Add the rice and stir 2 minutes to coat. Add the wine and stir until it has been absorbed. Start adding the simmering stock, one ladle at a time, and stir until it has been absorbed. Continue adding stock in this manner until rice is al dente, which should take about 20 minutes. Add the reserved porcini liquid and season with salt and pepper halfway through cooking time. If the stock runs out before the rice is cooked, continue adding simmering water. Reserve a few T stock to stir in last.
Meanwhile, cook the fresh mushrooms. Combine 3 T oil and the garlic in a frying pan and cook over low heat until the garlic is fragrant, about 3 min, stirring frequently. Add the mushrooms and turn up the heat. Cook for 3-5 min, tossing constantly. Stir in the reserved dried porcini and season with salt and pepper.
When the rice is al dente, stir in the mushrooms, parmesan and parsley, and the reserved stock. Stir vigorously, cover the pan and let stand 3 min before serving in deep, heated plates. |
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