Ingredients:
- 3/4 oz. dried porcini mushrooms (i only had 1/2 oz and i think it was fine)
- 1 cup hot water
- 5 1/2 cups chicken or vegetable stock (i used chicken)
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 yellow onions, quartered lengthwise and sliced crosswise
- 2 cups Arborio or medium-grain rice
- 3/4 cup dry white wine
- 1 Tbs. finely chopped fresh sage or 1 tsp. dried
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese (I used asiago since thats what i had)
- Salt and freshly ground pepper, to taste
- Fresh sage leaves for garnish (didnt use this)
Directions:
- In a small bowl, combine the mushrooms and hot water.
- Soak for 30 minutes to soften.
- Drain the mushrooms, reserving the soaking liquid, and chop the mushrooms.
- In a small saucepan over high heat, bring the stock to a simmer.
- Reduce the heat to low and keep the liquid hot.
- In another heavy saucepan over medium-high heat, melt the butter with the olive oil.
- Add the onions and sauté, stirring frequently, until brown, about 10 minutes.
- Add the rice and mushrooms and stir until a white dot appears in the center of the grains, about 1 minute.
- Add the wine and stir until it is absorbed, about 2 minutes.
- Add the chopped sage, reserved mushroom soaking liquid (discarding any sediment at the bottom) and 3/4 cup of the stock.
- Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly.
- Stir until the liquid is absorbed.
- Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes.
- Continue cooking, adding the liquid 1/2 cup at a time and stirring almost constantly, until the rice is just tender to the bite but slightly firm in the center and looks creamy, about 10 minutes more.
- Add the cheese and season with salt and pepper. Stir to mix well.
- To serve, spoon the risotto into a shallow serving bowl. Garnish with the sage leaves. Serves 6.
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