Wild Mushroom Risotto
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cloves
Garlic (smashed with heel your hand)2 cups
Arborio Rice (carnaroli or)2 cups
White Wine (dry)7 cups
Chicken Stock (hot)2 tbsps
Butter1 cup
Parmigiano (grated)1 cup
Chives (chopped)Directions:
1
Coat a large saute pan generously with olive oil and add the smashed garlic cloves
2
Bring to a medium-high heat
3
When the garlic cloves have begun to brown and are very aromatic remove and discard them
4
Add the assorted fresh mushrooms to the pan and season with salt
5
Saute the mushrooms until they are soft and pliable
6
Turn off the heat and reserve
7
Using your hand, carefully scoop the porcini mushrooms out of the hot water
8
(At this point the water should have cooled off significantly
9
If it is still too hot for your hand, use a slotted spoon
10
) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto
11
Discard the bottom third
12
It contains a lot of sand and dirt from the mushrooms
13
Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste
14
This will not look good but it will certainly taste good! Reserve
15
Coat a large saucepot abundantly with olive oil
16
Add the onions and season generously with salt
17
Bring the pot to a medium-high heat
18
Cook the onions, stirring frequently until they are very soft and aromatic but have no color
19
Add the rice and stir to coat with the olive oil
20
Cook the rice for 2 to 3 minutes to toast, stirring frequently
21
Add wine to cover the surface of the rice and stir frequently until it has completely absorbed
22
Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice
23
Stir frequently until the stock has absorbed into the rice
24
Repeat this process 2 more times
25
Check for seasoning, you probably will need to add salt
26
During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms
27
When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat
28
Add the butter and cheese and whip until well combined
29
This will set the perfect consistency of the rice
30
The rice should flow and not be able to hold its shape and look very creamy
31
Serve immediately garnished with chives