Mushroom Risotto
Risotto has a reputation for being a labor-intensive dish that requires your undivided attention. It does take 30 minutes of constant stirring, but if you can boil pasta, you can cook risotto. When you stir chicken broth a little at a time into short-grain rice, the starches inside the rice kernels release slowly and lend a remarkable creaminess to the dish.
The dish doesn't need a slew of ingredients but it does help if they're good ones: short-grain Italian rice, such as carnaroli or Arborio, homemade or low-sodium commercial chicken stock, and pleasant tasting wine. When the rice is done, finish the risotto with a little Parmesan, butter, and the additions of your choice - cooked and seasoned shellfish, sauteed mushrooms, roasted pumpkin, blanched greens.
1 cup dried porcini mushrooms, or other dried mushrooms
9 cups water
1/2 cup olive oil
1 pound mixed fresh mushrooms (shiitake, cremini, button, oyster), trimmed and cut into 1/4-inch pieces
2 teaspoons chopped fresh thyme
1 clove garlic, finely chopped
Salt and pepper, to taste
Squeeze of lemon juice, or more to taste
3 tablespoons butter
1 large onion, finely chopped
3 cups Arborio or carnaroli rice
1 cup dry white wine
3/4 cup freshly grated Parmesan, or more to taste
1/4 cup chopped fresh parsley
Olive oil (for sprinkling)
1. In a saucepan, combine the dried mushrooms and water. Bring to a boil, turn the heat to the lowest setting, and let the mushrooms steep for 15 minutes or until softened. Remove the mushrooms and chop them coarsely. Strain the broth through a fine-meshed sieve into a bowl.
2. Meanwhile, in a large skillet over medium-high heat, heat 1/4 cup of the olive oil. Cook the mushrooms, stirring constantly, for 1 minute. Add the thyme, garlic, salt, and pepper. Cook, stirring often, for 4 minutes more or until softened. Remove the skillet from the heat and add the lemon. Taste for seasoning and add more lemon juice, salt, and pepper.
3. In a large flameproof casserole, heat the remaining 1/4 cup olive oil. Add the butter and when it melts, add the onion and a pinch of salt. Cook, stirring often, for 4 minutes. Add the rice and cook, stirring, for 1 minute more.
4. Stir in the wine and let it simmer, stirring often, until all the liquid is absorbed. Pour a ladle of the mushroom broth into the rice. Let it simmer, stirring constantly, until all the liquid is absorbed.
5. Continue adding mushroom broth a ladle at a time, stirring and letting the rice absorb each batch, for 25 to 30 minutes or until the rice is tender but still has some bite. You may not need all the liquid. Just before the rice is cooked through, fold in the dried and cooked mushrooms, the Parmesan, and the parsley. Taste for seasoning and add more salt, pepper, and Parmesan, if you like. Spoon the risotto onto 4 deep plates (save half the risotto for tomorrow’s risotto cakes). Sprinkle with olive oil.
Jill Santopietro