Mushroom Risotto
Cremini mushrooms are sometimes sold as baby bella mushrooms. If
they're not available, button mushrooms make a fine, though somewhat
less flavorful, substitute. Toward the end of cooking, judge the
doneness of the rice by tasting it.
Serves 6 as main course, 8 as first course
2 bay leaves
6 sprigs fresh thyme leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms , rinsed in mesh strainer under
running water
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems
discarded, and caps cut into fourths if small or sixths if medium or
large 2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about
1 tablespoon)
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
Table salt and ground black pepper
1. Tie together bay leaves, thyme sprigs, and parsley sprigs with
kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth,
soy sauce, and 3 1/2 cups water to boil in medium saucepan over
medium-high heat; reduce to medium-low and simmer until dried
mushrooms are softened and fully hydrated, about 15 minutes. Remove
and discard herb bundle and strain broth through fine-mesh strainer
set over medium bowl (you should have about 6 1/2 cups strained
liquid); return liquid to saucepan and keep warm over low heat.
Finely mince porcini and set aside.
2. Adjust oven rack to middle position and heat oven to 200 degrees.
Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high
heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and
1/2 teaspoon salt; cook, stirring occasionally, until moisture
released by mushrooms evaporates and mushrooms are well browned, about
7 minutes. Stir in garlic until fragrant, about 1 minute, then
transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat,
add 1/4 cup water to now-empty skillet and scrape with wooden spoon to
loosen any browned bits; pour liquid from skillet into saucepan with
broth.
3. Heat 3 tablespoons butter in large saucepan over medium heat. When
foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt;
cook, stirring occasionally, until onions are softened and
translucent, about 9 minutes. Add rice and cook, stirring frequently,
until grains' edges are transparent, about 4 minutes. Add wine and
cook, stirring frequently, until rice absorbs wine. Add minced porcini
and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until
liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth
every 2 to 3 minutes until rice is cooked through but grains are still
somewhat firm at center, 10 to 12 minutes (rice may not require all of
broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms
(and any accumulated juices), Parmesan, and chopped parsley. Adjust
seasoning with salt and pepper; serve immediately in warmed bowls.
VARIATION: Omit thyme. Instead of sautéing onion in 3 tablespoons
butter, cook 2 ounces of finely chopped pancetta in 1 tablespoon
butter until the pancetta has rendered some fat, about 5 minutes. When
you stir in the mushrooms at the end, also stir in 1 tablespoon minced
sage leaf.
Bob
--
Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.