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This wild mushroom risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious. For a very intense mushroom flavor, use mushroom liquor instead of chicken broth: simmer 2 oz. dried porcini in 5 cups of water for 5 minutes; let sit 30 minutes off the heat and strain, reserving the mushrooms.Serves two as a main course.
ingredients
3 cups homemade or low-salt chicken broth; more if needed
1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
4 Tbs. butter
3/4 cup arborio rice
2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
2/3 cup dry white wine
Kosher salt to taste
1/4 cup chopped flat-leaf parsley
2 Tbs. freshly grated Parmigiano-Reggiano
how to make
Heat the chicken broth along with the reserved strained porcini soaking liquid; lower the heat to a simmer. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 minute. It should not color (see How to toast the rice). Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
When almost all the liquid has disappeared, after about 2 minutes, add just enough hot broth to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the broth is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 minutes, giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough broth to cover the rice when the liquid has almost disappeared.
Continue this way until the rice is just al dente, about 20 minutes total cooking time. Bite into a grain; you should see a white pin-dot in the center. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed. The risotto should be moist and creamy, not runny. Stir in more broth to loosen the risotto, if you like. Serve immediately.
From Fine Cooking 26, pp. 40-45
photo: Mark Ferri
