Mushroom Risotto

August 13, 2007

Risotto is a nice, warm blanket.

This risotto was smokey, almost beefy from the Porcini mushrooms.

I boiled 6 cups of low sodium chicken broth, and once it came to the boil, I added 1/2 cup dried Porcini mushrooms and reduced the heat to a simmer.

In my heavy bottom stock pot, I add 1/4 cup unsalted butter and 2 tblsp. olive oil.

To that add 2 cups chopped yellow onion and cook until translucent (about 8 minutes).

When the onions are ready, add 10 oz. finely chopped white button mushrooms, 2 finely chopped cloves of garlic and the rehydrated Porcini’s, again, finely chooped (spoon them out of the broth).

Cook this for about 5 minutes.

Next, add 1 1/2 cups arborio  rice to toast for a bit. The kernels will start to go ghostly.

Add 2/3 cup dry white wine and stir constantly until the mixture goes dry (about 2 minutes).

Then start adding the broth in 1 cup ladles. Add a ladle and stir, stir, stir until the mixture starts to dry out. The rice is absorbing the broth.

Keep adding broth and taste after the third ladle. I like the rice firm but not mushy.

I stop adding when the rice is just al dente (it will keep cooking and softening).

At the end I add 3/4 peas and 2/3 grated Parmesan.