Wild Mushroom Risotto (fine Cooking)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- Salt to taste
- Water
- 2/3 c Dry white wine
- Pop
- 1/4 Flat-leaf parsley; chopped
- 3/4 c Arborio rice, about 2 cups
- Chop
- 2 tb Parmigiano-reggiano; freshly grated
- 3 c Chicken stock (more if needed); * see note
- 4 tb Butter
- 1 oz Dried porcini mushrooms; see directions
- 2 c Assorted fresh wild mushrooms; clean, trim, coa
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.
- 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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- Soak dried porcini for 30 minutes in 1 cup warm water. Drain porcini, strain soaking liquid, and reserve. Chop porcini.
- Heat the chicken stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy gauge saucepan over medium high heat, melt 2 tablespoons of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine. When almost all the liquid has disappeared, after about 2 minutes, add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan, and adding just enough stock to cover the rice when the liquid has almost disappeared. Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 tablespoons butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt if needed. The risotto should be moist and creamy, not runny. Stir in more stock to loosen the risotto if you like. Serve immediately.
- * Note: For a very intense mushroom flavor, use mushroom liquor instead of chicken stock; simmer 2 ounces dried porcini in 5 cups of water for 5 minutes; let sit 30 minutes off the heat and strain, reserving the mushrooms.
Plating
Cookware for this recipe
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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
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Colander