medtran49
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Mushroom risotto
I like risotto slightly runny/soupy. You can adjust recipe if you like tight or runny risotto by respectively reducing or increasing liquid to your taste.
2 ounces dried porcini
1 Tbsp EVOO
1 cup 1/4 inch diced onions
1/2 tsp salt + more
1/4 tsp ground white pepper
1/4 tsp ground black pepper
5-1/2 to 6 cups unsalted chicken or vegetable stock
1 tsp finely mined garlic
1-1/2 cups Arborio or Valencia rice
12 ounces crimini mushrooms, large chopped
1 Tbsp unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese
Garnish (1 or all 3, optional)
3 Tbsp chopped green onions (green parts only) or chives
Grated Parmigiano-Reggiano cheese
Truffle oil, better yet fresh thinly sliced truffles
Place the porcini in 1-1/4 cup of very hot water. Use a smaller measuring cup with some water in it or similar to weight them down. Set aside.
Chop the onions and mince the garlic. Wash and chop the mushrooms.
Place the EVOO in a large dutch oven/casserole pan and heat over medium heat. Add the onions, 1/2 tsp salt and both ground peppers. Saute until the onions are starting to soften and become translucent.
In the meantime, remove the porcini from the liquid and place on paper towels to drain. Retain liquid, you should have around 3/4 to 1 cup. .
Add the garlic to the onions and cook for 2 minutes. Add 2 cups stock and the mushroom soaking liquid, making sure not to add any sediment. Chop the porcini and add to the pan. Add another 1/2 tsp salt and ground black pepper. Bring to a boil, reduce to simmer and cook for about 6 minutes.
Stir in the rice and a good pinch of salt, and simmer for 10 minutes, stirring nearly constantly, adding stock as the liquid is absorbed into the rice. Add the mushrooms and a bit of salt, and continue to simmer, stirring almost constantly until mixture is creamy and bubbly, adding stock as needed. Stir in the butter and cheese, simmer for 2 minutes. Taste and adjust seasoning, adding more liquid if needed. Remove from heat and serve with garnish(es).