Wild Mushroom Risotto
Mushroom stock and vegetable stock are now available on the soup aisle at the grocery store in one quart boxed containers. They are both rich and deep in color. These stocks are necessary for the preparation of this dish.
Serve with crusty whole grain bread. While this risotto is a meal on its own, you can also try serving with Tuscan Chicken, Poor Man’s Caviar: Eggplant Spread and Salad for Ten in Two.
- 2 ounces dried porcini mushrooms (look for these in produce department at the grocery store)
- 1 quart mushroom broth or vegetable stock
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1 cup arborio rice
- 1/2 cup dry sherry
- 4 sprigs fresh thyme (2 tablespoons), leaves chopped
- 1/2 cup Parmigiano Reggiano cheese (3 handfuls), grated
- Coarse salt and pepper
Place dried porcini mushrooms and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
In a large skillet, heat EVOO, one turn of the pan, and butter over medium to medium-high heat. Add shallots and sauté for 2 minutes. Add arborio rice and sauté 2-3 minutes more. Add sherry and cook until the liquid is completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio rice, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids.
The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
Stir in thyme and a few handfuls of Parmigiano Reggiano. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain bread.