Wild Mushroom Risotto
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 5 c Broth
- 4 oz White mushrooms
- 1/2 c Dry white wine or broth stems removed, sliced
- 1 tb Oil
- 2 tb Unsalted butter
- 1/3 c Finely minced onion
- 1/4 c Mascarpone cheese stems removed, sliced =OR=- Whipping cream
- 3 tb Unsalted butter
- 1/4 c Grated Parmesan cheese
- Casserole
- 4 oz Shiitake mushrooms;
- Freshly ground black pepper
- Salt (or substitute skim milk)
- Stock
- 1 1/2 c Arborio rice (or other wild mushrooms),
- 1 tb Chopped parsley
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Sieve