mushroom risotto
mushroom risotto
Serves 3-4 (this recipe doubles well, but you’ll probably need less stock)
DO THE DAY BEFORE:
Buy dried mushrooms. shiitake, porcini and morel
Rehydrate mushrooms:
Get tap water as hot as possible put mushrooms in large lidded container
Cover 5 shiitake mushroom and a large handful of each porcini/morel with about three cups very hot water. Once water is cool, cover and refrigerate.
INGREDIENTS:
2 TBSP olive oil
2 large shallot or small onion thinly sliced
2 crushed cloves of garlic
1/2 lb fresh mushrooms of choice, cleaned and sliced
5 rehydrated shiitake mushrooms
large handful of each porcini and morel
1 cup arborio rice
4 cups stock (1 cup vegetable or chicken, 3 cups mushroom liquid)
1/4 cup white wine
1-2 TBSP fresh parsley, chopped
PREP
Remove mushrooms from liquid.
Squeeze them out so that extra liquid ends up back in the container.
Remove the stems from the shiitake and slice all the mushrooms including the the fresh ones.
Run the liquid through a fine strainer or carefully pour it into a pot leaving the sediment in the container. Add the 3 cups of mushroom liquid to one cup stock (vegetable or chicken) salt to taste and pot on stove on low to warm
Heat large cast iron pan on medium add some oil, shallots and mushrooms.
Cook mushrooms in a single layer. Let them sit undisturbed for about 10 minutes. You want to brown them.
Before you move them around deglaze the dry with some dry sherry or white wine. They can cook for 20 minutes.
Salt and pepper to taste
While the mushrooms are cooking, heat oil at medium or low medium in wide pan with lid
Add shallot or onion thinly sliced and 2 crushed cloves of garlic until soft but not browned 5-7 minutes
Add 1 cup rice, cook for 2-3 minutes until there is a white dot in the center
Delgaze* with white wine or prosecco *add wine and let evaporate, while stirring
Raise heat to high and add 3 cups of warm* stock (reserve 1 cup of stock) *stock can be kept warm on low in a separate pot
Salt & pepper to taste
Bring to a boil then bring it down to a very low simmer and cover
Give it a light stir every 5 minutes or so
Once most of the stock has been absorbed about 15 minutes add some (not all) of the reserved stock) how much you add is up to you some people like firmer risotto and some people like creamier risotto.
After about 20 minutes add mushrooms on top of rice. Check consistency of rice and add more stock if it is not tender. (Again this is subjective)
Remove from heat and add the parsley. Mix well. Divide into bowls and garnish with parmesan or favorite grating cheese.
Make arrancini (rice balls/ croquettes) with leftovers