Red Wine And Mushroom Risotto

Recipe Ingredients

1/2 oz	14g	Dried porcini mushrooms
1 cup	237ml	Boiling water
3/4 lb	340g / 11oz	Fresh cremini or white mushrooms
4 tablespoons	60ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2 1/2 cups	592ml	Low salt chicken broth - (to 3 cups)
3 oz	85g	Pancetta in 1/4" slices - chopped
1/2 cup	31g / 1.1oz	Finely-chopped onion
1/2 tablespoon	7.5ml	Finely-chopped fresh rosemary
1/2 tablespoon	7.5ml	Finely-chopped fresh sage leaves
1 1/2 cups	240g / 8.5oz	Arborio rice
1 cup	237ml	Dry red wine
1 1/2 tablespoons	22ml	Finely-chopped fresh parsley leaves
1/2 cup	118ml	Freshly-grated Parmesan
		Garnish
		Parmesan curls
		Rosemary sprigs

Recipe Instructions

In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.

Chop fine 2 ounces cremini or white mushrooms (about 3/4 cup) and reserve. Depending on size, halve and/or quarter remaining cremini or white mushrooms and in a large heavy skillet cook in 2 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet.

In a large saucepan heat broth and keep at a bare simmer. In a 5- to 6-quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minute.

About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.

During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.

Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

This recipe yields 4 appetizer servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9082 broadcast 03-10-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.