Risotto with Porcini Mushrooms
Creamy risotto, flavored with onion, wine, and Parmesan cheese, is topped with golden-brown cepes
mushrooms and served with a reduced veal stock sauce. The combination is more than the sum of its simple
- Cepes (porcini) mushrooms - 10 OZ (about 3 Cups)
- Olive Oil - 1/2 cup
- Unsalted Butter - 1/2 pound (2 sticks), softened
- Onion - 1, chopped
- Garlic - 1 clove, minced
- Shallot - 1/2, minced
- Parsley - 4 sprigs, stemmed and chopped
- Freshly ground pepper to taste
- Olive Oil - 1/4 cup
- Unsalted Butter - 1 tablespoon, softened
- White Onion - 1, chopped
- Rice - 1 cup
- Dry White Wine - 1/2 cup
- Chicken Stock - 1 quart
- Parmesan Cheese - 3 oz
- Extra Virgin Olive Oil - 1 tablespoon
- Salt and freshly ground pepper to taste
- Reserved mushroom cooking juices (above) - 1 cup
- Veal Stock - 1 cup, reduced
- Flat leaf parsley - 4, stemmed and minced
To prepare the mushrooms: Shave one raw mushroom into very thin pieces on a mandoline or V-slicer and set
aside. Cut the remaining mushrooms in half vertically. Heat the olive oil and butter in a large saute pan or skillet over medium heat and add the onions; saute for 5 minutes to soften. Add the mushrooms and lightly salt. Saute on all sides until lightly browned. Add the garlic and shallot and saute until softened. Stir in the parsley. Season with pepper. Drain the mushrooms; reserve the cooking juices.
To prepare the rice: Heat the olive oil and butter in a medium saucepan over medium heat and cook the onions
until softened. Add the rice and stir to coat. Let cook 30 seconds, or until it begins to make a snapping sound.
Deglaze with the white wine. Cook and stir until all the wine has been absorbed. Add chicken stock to cover
and cook, stirring constantly, until the stock has been absorbed. Repeat the process, adding stock, stirring and cooking until the stock is absorbed, until all the stock has been used and the rice is creamy; the process will take about 25 minutes. Remove from heat and stir in the Parmesan cheese. Stir in the olive oil. Adjust the seasoning with salt and pepper.
To prepare the sauce: Rewarm the reserved mushroom cooking juices and stir in the reduced veal stock; cook 5
minutes over medium heat to blend.
To serve: Fill the center of the plates with risotto, smoothing it with the back of a spoon. Position mushroom
halves over the risotto. Sprinkle with the reserved raw mushroom shavings. Drizzle sauce around the risotto.
Sprinkle with minced parsley.