RE: OT Italian Risotto con Fungi

[Guest guest]

Isn't it funny how recipe techniques vary from cook to cook...

 

Reading throught this recipe I was thinking..no you shouldn't do that,

you shouldn't do that and wouldn't it be nice with this too...

 

And then thinking about it that's one of the greatest joys of cooking!

 

Rebecca

 

 

 

On Behalf Of Mark Midnite

24 January 2007 11:31

europa-recipe ; gourmeteatin; gspicy; gworld;

italian-recipe ; VG; world-class-cooks

Italian Risotto con Fungi

 

Italian Risotto con Fungi

 

3/8 cup butter

1 medium-sized onion, finely chopped

1 garlic clove, crushed

2 2/3 cups Italian rice, such as aborio

3/8 cup dry white wine

5 cups boiling vegetable stock

10 oz. mushrooms, wiped clean and sliced mushrooms

1/4 cup sliced celery

1/2 teaspoon grated nutmeg

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Parmesan cheese, grated

 

In a large, heavy saucepan, melt 1/4 cup of the butter over moderate

heat. When the foam subsides, add the onion and garlic and cook,

stirring occasionally, for

5 to 7 minutes or until the onion is soft and translucent but not brown.

 

Add the rice to the pan, reduce the heat to low and cook, stirring

frequently, for 5 minutes. Pour over the wine and approximately

one-third of the boiling stock. Regulate the heat so that the liquid is

bubbling all the time. Stir the rice occasionally with a fork. When the

rice swells and the liquid is absorbed add another one-third of the

stock. Continue cooking the rice in this way until it is tender and

moist but still firm.

Stir in the mushrooms, celery, nutmeg, cayenne, salt and pepper and

cook, stirring occasionally, for 3 minutes. Stir in the remaining butter

and the grated cheese and mix well to blend. Simmer for I minute,

stirring frequently.

Remove the pan from the heat and transfer the risotto to a warmed

serving bowl. Serve at once.

Serves 4 to 6.