Mushroom Risotto
Mushroom Risotto
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| Yield |
| 4servings |
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Mushroom Risotto
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Ingredients
Mushroom Broth
- 2pounds mushrooms (white or brown button)crushed with back of knife
- 2 ounces dried porcini mushrooms
- 20sprigs fresh thyme
- 6cloves garliccrushed
- 1each onioncut into fourths
- 10each black peppercorns
- 2 1/2quarts cold water
Risotto
- 1 1/2cups arborio rice
- cup white wine
- 8-10cups mushroom broth
- 1/4cup Parmesan cheese
- 2-3tablespoons butter
- 10each sliced mushroomssauteed until well browned; seasoned
- Salt and pepperas needed
Yield:
Instructions
Mushroom Broth
- Wash mushrooms under cold water. Place all the ingredients in a large sauce pot. Pour in 2 1/2 quarts cold water and simmer for 1 hour. Strain and hold warm for risotto.
Risotto
- Have hot mushroom broth (not boiling) next to you for risotto. Saute the rice in a little oil until "toasted" but not brown. Add wine and cook for about 3-4 minutes until the rice has absorbed most of the wine.
- Next, start adding hot mushroom broth a couple of ladles at a time to the rice. stir constantly (but gently) until most of the liquid has been absorbed. Keep doing this until the rice is cooked through, about 18-22 minutes.
- Next. Add butter and Parmesan cheese. Season with salt and pepper. The risotto should be nice and creamy and "flow" when put into a bowl. The risotto should not be stiff and dry. If the risotto is too "stiff" add a little hot broth and adjust seasoning. Top with sauteed mushrooms and a sprinkle of Parmesan cheese.
- Note: when the rice is getting close to being done you want don't let the stock be fully absorbed into the risotto. keep a little extra stock in the risotto to balance consistency.