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Sunday, June 17, 2007

Mushroom Risotto

Happy Father's Day to all of the fathers out there!

RDG loves rice of any kind, particularly risotto. So that's why I'm posting a risotto for Father's Day that I recently made when he was craving risotto. This one was in Gourmet magazine from April 2005 and it is really good!
The only change I made was reducing the final 5 tablespoons of butter in step 3 down to about 3 tablespoons. I froze the reserved three cups of risotto to make either one of the two suggested recipes, Arancini or Risotto Cakes. I'll probably make the Arancini because it has mozzarella cheese inside! Since we had almost three meals out of the ri
sotto, I wanted to keep the rest frozen when I am in the mood for risotto again!
Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.

1 Oz Dried Porcini (1 Cup) (28 G)
3 3/4 Cups Hot Water
5 1/4 Cups Reduced-sodium Chicken Broth (42 Fl Oz)
1 Tablespoon Soy Sauce
1 Tablespoon Olive Oil
3/4 Stick Unsalted Butter (6 Tablespoons)
1 Small Onion, (1 Cup), finely chopped
2 Garlic Cloves, finely chopped
3/4 Lb Fresh Cremini Mushrooms, trimmed and thinly sliced
1 Lb Arborio Rice (2 1/3 Cups)
2/3 Cup Dry White Wine
1 Oz Finely Grated Parmigiano-reggiano (1/2 Cup)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Cup Chopped Fresh Flat-leaf Parsley
Parchment Paper (if Reserving Some Risotto for Another Recipe)
Garnish: Parmigiano-reggiano Shavings

1. Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 2 1/4 cups water to pan and bring to a simmer.

2. Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.

3. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted.

4. If reserving some risotto to make one of the following recipes, set aside 3 cups and cool to room temperature, then chill, covered with plastic wrap.

5. Stir parsley into remaining risotto and serve immediately.

Servings: 6

Notes: This recipe serves 4 as a main course after you set aside 3 cups to make the Mushroom and Mozzarella Arancini or the Mushroom Risotto Cakes. Otherwise, it serves 6.

Cooks' notes:
• To quick-chill the 3 cups risotto, spread it on a parchment-paper-lined baking sheet and cover with another sheet of parchment. Cool to room temperature, then chill until cold, about 30 minutes.
• Risotto keeps, covered and chilled, 4 days.

Makes 4 to 6 servings.

April 2005

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