Mushroom Risotto
Mushroom Risotto
Ingredients:
- 1 stick plus 2 tablespoons unsalted butter
- 5 ounces oyster mushrooms, broken into large clusters or pieces
- 1 cup dried porcini or other dried mushrooms
- 1/4 cup plus 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- Sea salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup grape seed oil
- 1 cup Arborio rice
- 1 cup extra dry vermouth
- 1 cup dry white wine
- 2 cups hot water
- 3/4 cup Parmigiano-Reggiano cheese, freshly grated
- Thyme, for garnish
- Asiago cheese, freshly grated for garnish
Preparation:
Put the dried mushrooms in a medium bowl and pour 2 cups of hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve and set aside.
In a small saucepan, melt 4 tablespoons of the butter. Cook over moderate heat until deep golden, 4 to 5 minutes. Keep warm.
In a medium skillet, melt 4 tablespoons of the butter. Add the mushrooms, 2 tablespoons of the shallots and the garlic and season with sea salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, 3 to 4 minutes. Transfer to a plate and keep warm.
In a bowl, beat the heavy cream until soft peaks form; refrigerate.
In a medium saucepan, heat the grape seed oil. Add the remaining 1/4 cup of shallots and cook over moderate heat, stirring occasionally, until translucent, about 2 minutes.
Add chopped porcini mushrooms and rice, stirring until the rice begins to turn opaque, about 2 minutes.
Add the vermouth and cook until almost evaporated, then stir in the wine and cook until almost evaporated, about 2 minutes.
Add 1/2 cup of the reserved mushroom liquid and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
Continue stirring in reserved mushroom liquid, 1/2 cup at a time, until it is almost absorbed before adding more. The risotto is done when the rice is just al dente, about 18 minutes total.
Stir in the Parmigiano-Reggiano cheese and the remaining 2 tablespoons of butter.
Fold the whipped cream into the risotto and bring to a simmer for 30 seconds; the risotto should be thick and frothy. Season with sea salt.
Spoon the risotto into bowls and drizzle with the browned butter. Top with the caramelized mushrooms, garnish with Asiago cheese, thyme, and freshly ground black pepper and serve at once.
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- 1 stick plus 2 tablespoons unsalted butter
- 5 ounces oyster mushrooms, broken into large clusters or pieces
- 1 cup dried porcini or other dried mushrooms
- 1/4 cup plus 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- Sea salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1/4 cup grape seed oil
- 1 cup Arborio rice
- 1 cup extra dry vermouth
- 1 cup dry white wine
- 2 cups hot water
- 3/4 cup Parmigiano-Reggiano cheese, freshly grated
- Thyme, for garnish
- Asiago cheese, freshly grated for garnish
- Put the dried mushrooms in a medium bowl and pour 2 cups of hot water over them. Soak until softened, about 20 minutes. Remove the mushrooms, reserving the soaking liquid, and chop them. Strain the liquid through a paper-towel-lined sieve and set aside.
- In a small saucepan, melt 4 tablespoons of the butter. Cook over moderate heat until deep golden, 4 to 5 minutes. Keep warm.
- In a medium skillet, melt 4 tablespoons of the butter. Add the mushrooms, 2 tablespoons of the shallots and the garlic and season with sea salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are golden and tender, 3 to 4 minutes. Transfer to a plate and keep warm.
- In a bowl, beat the heavy cream until soft peaks form; refrigerate.
- In a medium saucepan, heat the grape seed oil. Add the remaining 1/4 cup of shallots and cook over moderate heat, stirring occasionally, until translucent, about 2 minutes.
- Add chopped porcini mushrooms and rice, stirring until the rice begins to turn opaque, about 2 minutes.
- Add the vermouth and cook until almost evaporated, then stir in the wine and cook until almost evaporated, about 2 minutes.
- Add 1/2 cup of the reserved mushroom liquid and cook, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Continue stirring in reserved mushroom liquid, 1/2 cup at a time, until it is almost absorbed before adding more.
- The risotto is done when the rice is just al dente, about 18 minutes total.
- Stir in the Parmigiano-Reggiano cheese and the remaining 2 tablespoons of butter.
- Fold the whipped cream into the risotto and bring to a simmer for 30 seconds; the risotto should be thick and frothy. Season with sea salt.
- Spoon the risotto into bowls and drizzle with the browned butter. Top with the caramelized mushrooms, garnish with Asiago cheese, thyme, and freshly ground black pepper and serve at once.
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