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Mushroom Risotto
Makes 6-8 servings

Using the method in this recipe, you can create almost endless varieties of risotto. Cooked vegetables or meat, for example, may be substituted for the mushrooms (add them a few minutes before serving, to heat through). Aged cheeses, fresh herbs and pesto are also excellent additions.

1 ounce dried mushrooms (porcini, morel, shiitake, etc.)
5 1/2- 6 1/2 cups chicken or mushroom broth
4 tablespoons olive oil
1/2 cup minced onion
6 ounces fresh mushrooms, sliced (Portobello, white, brown, etc.)

1/2 cup white wine
2 cups Arborio rice
1/2 cup (or more) freshly grated Parmesan, divided
salt and pepper

 

chopping shiitakes

Soak dried mushrooms in 1 1/2 cups hot water 10 minutes. Strain liquid into saucepan; add stock, heat and keep at low simmer. Rinse and slice soaked mushrooms.

Heat oil in large, heavy saucepan. Add onion; sauté over medium-low 5 minutes. Raise heat to medium-high, add fresh mushrooms and sauté until tender, 3-5 minutes. Add soaked mushrooms and wine; stir over high heat until most moisture evaporates.

Reduce heat to medium-low; stir in rice. Add 1-2 cups stock; stir frequently until most is absorbed. Continue to add stock ½ to 1 cup at a time and stir until mostly absorbed. Risotto is done when rice is barely tender and mixture is creamy and thick; about 30 minutes. (Turn heat down if rice is absorbing liquid too quickly.) Stir in half the Parmesan; add salt and pepper to taste. Serve with additional Parmesan.
    Copyright by Terese Allen 2003