Mushroom Risotto
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3.75 cups
Water (hot)5.25 cups
Chicken Broth (reduced-sodium 42 fl oz)1 tbsp
Soy Sauce1 tbsp
Olive Oil6 tbsps
Unsalted Butter1 small
Onion (finely chopped 1 cup)2 cup
White Wine (dry)1 tsp
Salt1 tsp
Black PepperDirections:
1
Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes
2
Lift porcini out, squeezing liquid back into bowl
3
Rinse to remove any grit and coarsely chop
4
Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer
5
Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes
6
Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes
7
Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute
8
Add wine and cook, stirring, until absorbed, about 1 minute
9
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed
10
Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes
11
Thin with some of remaining broth if necessary
12
(You will have about 1 cup left over
13
) Remove from heat
14
Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted
15
If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap
16
Stir parsley into remaining risotto and serve immediately
17
Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes
18
Lift porcini out, squeezing liquid back into bowl
19
Rinse to remove any grit and coarsely chop
20
Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer
21
Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes
22
Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes
23
Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute
24
Add wine and cook, stirring, until absorbed, about 1 minute
25
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed
26
Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes
27
Thin with some of remaining broth if necessary
28
(You will have about 1 cup left over
29
) Remove from heat
30
Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted
31
If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap
32
Stir parsley into remaining risotto and serve immediately