Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 10 min
Total time: 40 min
Yield: 8 Servings
Ingredients: 1 pound Porccini mushrooms; 2 tablespoons butter; u2153 cup onion, finely chopped; 2 pounds Arborio rice; u00bd cup dry white wine; 10 cups low-sodium chicken stock u2013 simmering; 4 tablespoons olive oil; 1 clove garlic, crushed; 2 bay leaves; salt and pepper, to taste; 2 tablespoons flat leaf parsley; parmesan cheese, grated

By Leslie Blythe Italian, Mushrooms, Rice Baking, Sautéing

October 5, 2015

A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.

Prep: 10 mins
Cook: 30 mins
Yields: 8 Servings

Ingredients

1 pound Porccini mushrooms

2 tablespoons butter

⅓ cup onion, finely chopped

2 pounds Arborio rice

½ cup dry white wine

10 cups low-sodium chicken stock – simmering

4 tablespoons olive oil

1 clove garlic, crushed

2 bay leaves

salt and pepper, to taste

2 tablespoons flat leaf parsley

parmesan cheese, grated

Directions

1Preheat oven to 500° F.

2Cut mushrooms – 1 “ cubes, 4 – 5 cups, set aside.

3Heat butter and onion in oven proof dish until wilted, add rice and stir. Add wine – cook 2 minutes until wine is absorbed. Add 10 cups of broth and cook over moderate heat – briefly. Place in oven to cook for 8 minutes.

4Meanwhile, heat olive oil in a skillet, add garlic and bay leaves and cook briefly, then add mushrooms – cook 2 minutes, add salt, pepper and parsley. Cook 1 minute. Remove garlic and bay leaves.

5Remove rice from oven, and add mushrooms with a slotted spoon to rice. Continue to cook rice on stove for 2 – 5 minutes. Serve with Parmesan cheese.

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