Tonight's Dinner - Wild Mushroom Risotto

[Guest guest]

This came from Adventures in the Kitchen by Wolfgang Puck, not a

vegetarian book but it has quite a few vegetarian dishes in it, altho'

not vegan, with lots of butter and cheese. Great book. I borrowed it

from the library but I have a feeling that I'll be buying it before the

end of the year, I am really enjoying the recipes.

 

I made this risotto from it tonight and it was terrific. I used less

butter and cheese and I halved the recipe, as usual. It was great.

 

* Exported from MasterCook *

 

Wild Mushroom Risotto

 

Recipe By : Wolfgang Puck - Adventures in the Kitchen

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Mushrooms

Rice Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup peanut oil -- I used much less

1/2 lb onion (1 medium) -- minced fine

1 lg clove garlic -- I used more

2 cups Arborio rice

1 cup dry white wine

2 cups Mushroom stock -- heated

5 cups vegetable stock -- heated

3 tbsp olive oil

1/2 lb wild mushrooms -- stemmed

salt

1/4 cup tomato (1 medium) -- chop, peel & seed

4 tbsp unsalted butter -- cut in sm pieces

2 oz Parmesan cheese -- grated

lg pinch Italian parsley -- chopped

freshly ground pepper

 

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high

heat, saute the onion and garlic just to soften, stirring all the while,

3-4 minutes. Add the rice and continue to stir, using a wooden spoon,

coating the rice with the oil and onion.

 

Deglaze the pan with the white wine and cook until the liquid is

absorbed, stirring often. Pour in enough mushroom and/or vegetable stock

to cover, about 3 cups, and cook, stirring often, until the liquid is

absorbed.

 

Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are

large, cut them into bite-size pieces and saute over medium-high heat

just to soften, 3-4 minutes.

 

Pour 3 cups of stock into the rice, turn the flame to high, and stir in

a large pinch of salt and the tomatoes. Stir until almost al dente. Stir

in the mushrooms and the remaining 1 cup stock, as necessary. Remember,

the risotto should be creamy, not runny. Remove from the flame and

vigorously beat in the chilled butter and 1/4 cup of Parmesan cheese

until completely dissolved. Stir in the parsley, and season with salt

and pepper to taste.

 

Presentation: Divide among 4 heated plates and serve immediately. Pass

the remaining 1/4 cup Parmesan cheese.

 

 

 

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RisaG