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Tuesday, November 27, 2012

Mushroom Risotto

When you have time to spare, making risotto is worth the time it takes to stand around and stir for an hour.

Mushroom Risotto

Olive Oil         
2 cloves garlic, minced          
1 1/2 lbs assorted fresh mushrooms, sliced
2 T butter       
Kosher salt         
2 cups arborio rice          
2 cups white wine           
6-7 cups stock (if serving vegetarians, use mushroom stock, otherwise use chicken) 
1/2 cup Parmigiano, grated 

Coat a large saute pan generously with the butter and add the minced garlic. Bring to a medium-high heat. When the garlic cloves are very aromatic (but not brown), add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they have released most of their moisture. Turn off the heat and reserve.

Coat a large Dutch oven with olive oil. Add the onions and season generously with salt. Bring the pot to a medium heat. Cook the onions, stirring frequently until they are very soft and aromatic and translucent. Add the rice and stir to coat with the olive oil. Cook the rice for 5 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir constantly until it has completely absorbed. Add the stock in 1 cup increments until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process until the stock is all absorbed.
During the final addition of stock, add the reserved mushrooms. When the stock has absorbed into the rice and the rice is cooked, remove the pot from the heat. The rice should flow and look very creamy but not runny. 

Prior to serving, add 1/2 cup grated Parmigiano.

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