Wednesday, September 10, 2008

Mushroom Risotto

Italian-style Mushroom Risotto is easy to make and appeals to almost everyone. Wild mushrooms will give a more intense flavor, but you can use whatever mushrooms are available. Recipe serves 3-4.


1/3 cup dried wild mushrooms, preferably porcini
1 1/2 cups warm water
3 3/4 cups beef or chicken stock
2 cups button mushrooms, sliced
Juice of 1/2 lemon
3 ounces (90 g) butter
2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper
Fresh herbs, to garnish


1. Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper, and pour into a saucepan. Add the stock to the pan and bring to simmering point.
2. Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in a saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 seconds more, then transfer to a bowl.
3. Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.
4. Stir in all of the mushrooms, add the wine, and cook over a medium heat until it has been absorbed. Add the stock, a large spoonful at a time, making sure each is absorbed before adding more. When all the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and seasoning. Cover the pan and allow to rest for 3-4 minutes before serving.

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