Wild Mushroom Risotto
If you prefer a more subtle mushroom flavor, omit the dried mushrooms, and
add two more ounces of fresh mushrooms.
6 to 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth,
skimmed of fat
1/4 ounce dried wild mushrooms, such as porcini
9 ounces assorted fresh wild mushrooms
7 tablespoons olive oil
1/2 cup finely chopped shallots
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for grating or shaving
Salt and freshly ground black pepper
1. Heat stock in pan over medium heat. Add dried mushrooms; cook until
tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock
at a simmer over medium heat.
2. Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch
thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat.
Add mushroom caps; cook, stirring occasionally, until golden and soft, about
3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil,
mushroom stems, and shallots. Cook, stirring, until translucent. Add rice;
cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
3. Add wine. Cook, stirring, until wine is absorbed by rice. Using a
ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice
constantly, at a moderate speed. When rice has absorbed most but not all of
liquid and mixture is just thick enough to leave a clear wake behind the
spoon when stirring, add another 3/4 cup stock.
4. Continue adding stock in this manner, stirring constantly, until rice
is mostly translucent but still opaque in center. Continue cooking until
rice is al dente, but not crunchy. As rice nears doneness, watch carefully;
add smaller amounts of liquid. The mixture should be thick enough that
grains are suspended in liquid the consistency of heavy cream. The risotto
will thicken slightly when removed from heat.
5. Add dried mushrooms and mushroom caps; warm over low heat. Remove
from heat. Stir in butter and Parmesan; season with salt and pepper. Divide
among four bowls; grate Parmesan over risotto. Serve immediately.
Thanks to Brina McNurlin Bunt for the recipe.