|
 Recipe: Wild Mushroom Risotto
Wild mushroom risotto is earthy and unbelievably rich. It takes some time at
the stove, but is well worth it for a special dinner.
| Yield |
8 servings |
| Time |
45-60 minutes |
| Tools |
- large, heavy saucepan
- wooden spoon
- saucepan (for stock)*
|
| Ingredients |
- 4 T butter or oil
- 6 shallots OR 1 large onion, chopped
- 1 pound assorted fresh OR 2 ounces dried wild mushrooms**
- 1 pound arborio or other risotto rice
- ˝ c dry white wine
- 10 c vegetable stock, hot*
- 1˝ c Parmesan cheese, grated
- salt
- pepper
|
| Directions |
Heat 3 T butter or oil over medium heat. Add shallots or onions
and sauté, stirring frequently, until soft and almost clear, about 2
minutes. Stir in mushrooms* and cook for 5 minutes, until soft. Add
rice and stir constantly for 5 minutes, until well mixed.
Stirring constantly: add white wine and simmer until absorbed. Add 1 c of stock, stir
until absorbed, and repeat 8 more times, until rice is soft and 1 c of stock
remains.
Stir in cheese, salt, pepper, and 1 T butter. Remove from heat and
taste. Risotto should have a very slight hardness in the center and be soft
and creamy. Add remaining stock, if desired, and adjust seasonings. Serve
immediately. |
| Notes |
*Keep the vegetable stock in a pan over low heat so that it stays hot,
though not boiling. **If using dried mushrooms, you'll need to
reconstitute them ahead of time by soaking them in hot water for at least 20
minutes, until soft. You can use the water (minus any grit at the bottom) in
place of an equal amount of vegetable stock.  Adapted
from Jay Weinstein's
The Everything Vegetarian Cookbook. The recipe calls for shaved
truffle on top, but I find that the wild mushrooms offer plenty of flavor
without truffles.Buy it:
Amazon.com |
Amazon.co.uk |
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Laura K. Lawless
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