mushroom risotto--first attempt

Having been a while since I made risotto, doing a 1 and 1/2 batch of the recipe turned out to be a bit ambitious, and take much longer than the recipe suggested (even if you 1 1/2 times the cooking time). Nonetheless, it turned out a success.

Important to chop everything ahead of time. For dinner parties, critical that the parsley gets picked ahead of time even if you chop it at the last second. But the onion and the mushrooms should be finished. The garlic should be peeled, even if broken and chopped at the time of the meal.

Some things I discovered. First, the butter in which you cook the onions and mushrooms disappears quite quickly. No reason to be alarmed. Let the onions soften and the mushrooms reduce. Second, have the wine ready at its appropriate stage. Quite important not to burn the garlic. Third, KEEP STIRRING. This labor intensive dish works if one is willing to perpetually keep the rice in contact with the liquid.

Getting the risotto cooked properly is difficult. The best method is to keep tasting it, when the broth you are adding gets low. The grain will go from tough to soft quite quickly. It was still crunchy one minute, then after one more addition of liquid, was appropriately al dente. Get a feel for it. Possibly most importantly, keep some water in the kettle and warm it in the last stages. You may need some additional water (I did), and it won't do to add it cold.

Finally, don't be shy on the salt. I would add a few (start with three) pinches with the butter and cheese and parsley. Then start adding to taste.

mushroom risotto

A basic recipe for mushroom risotto

1 oz (28 g) dried porcini (1 cup)
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 (6 tablespoons) unsalted butter
1 small onion, finely chopped (1 cup)
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

Special equipment: parchment paper (if reserving some risotto for another recipe)
Garnish: Parmigiano-Reggiano shavings

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 21/4 cups water to pan and bring to a simmer.

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.

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.

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.

Stir parsley into remaining risotto and serve immediately.

Epicurious
Gourmet
April 2005
2005-03-09 11:52:38.0