ezRecipe-Zee: Cooking Recipe: How to make Wild Mushroom Risotto

Wild Mushroom Risotto

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Rice / Grains

Ingredients:

5     cups          canned low-salt chicken broth
1/2   ounce         dried porcini mushrooms
                    = (available at Italian markets and
                    many supermarkets)
2     tablespoons   butter - (1/4 stick)
1     tablespoon    extra-virgin olive oil
2 1/2 cups          finely-chopped onions
12    ounces        crimini mushrooms
2     large         garlic cloves
1     tablespoon    minced fresh thyme
1     tablespoon    minced fresh marjoram
1 1/2 cups          arborio rice or medium-grain white rice
1/2   cup           dry white wine
1/2   cup           grated Parmesan cheese
                    Salt
                    Freshly-ground black pepper
                    Additional grated Parmesan cheese

Directions: one line for each direction. When saved the lines will be numbered.

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.
Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.
This recipe yields 6 first-course or 4 main-course servings.
Comments: Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

Notes:
Recipe from the article "The 20th Century In Food: 1990s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon Appétit, September 1999