Risotto With Mushrooms And Red Wine

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* Exported from MasterCook *

 

Risotto With Mushrooms And Red Wine

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 88

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini mushrooms

1 cup very hot water

6 cups vegetable broth or water

4 tablespoons extra-virgin olive oil

6 garlic cloves -- finely chopped

1 1/2 pounds mixed mushrooms -- cleaned

(portobello or shiitake or cremini etc.)

stems removed and thinly sliced

1 teaspoon salt

Freshly ground black pepper

1/2 cup finely chopped fresh parsley

2 large shallots -- finely chopped

2 cups arborio rice

1 cup full-bodied red wine

2 tablespoons butter

1/2 cup freshly grated Parmesan cheese

plus more for the table

 

4 main-course servings

 

I particularly like to make this risotto in the autumn, when there is a

greater variety of fresh mushrooms available. But portobellos, shiitakes,

and criminis are around most of the time, which is a blessing, because I

like to eat this risotto all year. This is a great dish to serve to people

who think that they do not like to eat vegetarian food: No one ever misses

the meat when mushrooms abound!

 

1. Soak the dried porcini in the hot water for 15 minutes. Drain the

porcini, reserving the soaking liquid, and chop them into fine

dice. Strain the reserved liquid through a paper coffee filter or

cheesecloth and add to the vegetable broth or water for the

risotto. 2. Heat 2 tablespoons of olive oil in a large skillet over

medium heat. Add the garlic and cook, stirring, for 1 minute. Add all the

mushrooms and cook, stirring frequently, for 10 minutes, until the fresh

mushrooms are tender. Add the salt, freshly

 

ground black pepper, and parsley. Cook for 2 minutes longer. Remove from

heat and set aside.

 

3. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

4. In a heavy 4-quart casserole, heat the remaining 2 tablespoons oil over

medium heat. Add the shallots and cook, stirring, for 2 minutes, until the

shallots have softened. Add the rice and cook, stirring with a wooden

spoon, for about 2 minutes, until the rice is well coated. When the grains

become slightly translucent, add the wine and cook, stirring, until the

liquid is completely absorbed. 5. Add 1 cup of the hot broth or water,

and stir frequently, until the liquid is almost absorbed, then continue

adding a little over ~ cup of liquid at a time, stirring until each is

almost completely absorbed. Adjust the heat so that the risotto is always

at a gentle simmer. After about 15 minutes, add the reserved mushrooms and

continue adding the broth and stirring for another 3 to 5 minutes, until

the rice is pleasantly al dente and creamy at the same time.

 

6. Add the butter, Parmesan cheese, salt, and pepper to taste. Stir to

combine with the rice. Serve risotto as soon as possible, and serve

additional Parmesan cheese at the table.

 

 

 

 

 

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