Risotto with Wild Mushrooms (Risotto con Funghi Misti)
There is really no mystery to perfect risotto; it results from lovingly stirring the rice as it absorbs the liquid and becomes a creamy consistence from the starch that is released into the stock. This dish is flavored with earthy wild mushrooms, and the flavor is amplified by the dried porcini.
Ingredients
- Dried Porcini Mushrooms - 1 tablespoon
- Hot Water - 1/2 cup
- Olive Oil - 5 tablespoons
- Mixed fresh wild mushrooms - 12 ounces, (shiitake caps, chanterelles, porcini, oyster mushrooms), sliced
- Salt and freshly ground black pepper to taste
- Onions - 1 cup, minced
- Shallots - 2 tablespoons, minced
- Arborio Rice - 2 cups
- Dry white wine - 1/2 cup
- Chicken Stock - 6-1/2 cups, heated
- Salt - 1/2 teaspoon, or to taste
- Unsalted Butter - 2 tablespoons, cut into bits
- Freshly grated Parmesan cheese - 1/2 cup (2 ounces)
Instructions
Soak the dried mushrooms in the 1/2 cup hot water for 20 minutes. Drain and chop the soaked dried mushrooms, reserving the mushroom water as well as the soaked mushrooms.
In a medium saute pan or skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the fresh mushrooms and saute them for 4 to 5 minutes, stirring frequently, or until they are browned and tender. Sprinkle with salt and pepper and set aside.
In a medium saucepan, heat the remaining 3 tablespoons of olive oil over medium heat. Add the onions and shallots and saute, stirring frequently, for 3 to 4 minutes, or until golden. Add the rice to the pan and stir to coat. Cook for 2 minutes, stirring constantly.
Add the wine, 1/2 cup of the hot stock, and 1/2 teaspoon salt. Cook, stirring constantly, until all the liquid is absorbed. Add the sauteed fresh mushrooms, chopped soaked mushrooms, and reserved mushroom water, and stir until it is almost absorbed. Continue to add the hot stock by 1/2-cup amounts, and cook, stirring constantly, until each successive batch has been absorbed before adding the next.
When all the stock has been added the rice should be al dente and the dish should be creamy. Remove the risotto from the heat. Stir in the butter and cheese; season with salt and pepper, and serve at once.
