Friday, December 22, 2006
Wild Mushroom Risotto
This risotto is very basic, made decadent by using imported wild mushrooms and real Parmegano Reggiano cheese. The Italian parsley adds a peppery zing, leave it out if you don't like the taste but I think it gives a nice clean bite to a creamy and rich risotto.
Wild Mushroom Risotto:
1 c arborio rice
2-3 c chicken stock, warmed
1/2 c dried wild mushrooms, rinsed and soaking in 1 c hot water
2 tbs olive oil
1/3 c shallot, chopped finely
2 tbs Italian flat-leaf parsley, chopped finely
1/4 c white wine
Salt and Pepper to taste
1/4-1/2 c grated Parmegano Reggiano cheese
Heat saute pan over high heat, add olive oil. Saute shallots until softened, add rice and saute until rice begins to be translucent around edges. Add wine, simmer, stirring until all liquid is absorbed. Add 1/2 c stock at a time, stirring constantly and not adding any more liquid until all has absorbed. Once rice is creamy and almost all liquid is absorbed, stir in mushroom soaking liquid and simmer until almost absorbed. Add mushrooms, cheese, parsley and salt and pepper to taste. Serve immediately with more grated cheese on top, if desired.