SW-VEG wild mushroom risotto

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<mx2 source= " MasterCook 6.0 " date= " December 13, 2000 " >

<Summ>

<Nam>

Wild Mushroom Risotto

</Nam></Summ>

<RcpE name= " Wild Mushroom Risotto " author= " Stephan Pyles in Southwestern

Vegetarian " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Wild Mushroom Risotto

 

Recipe By :Stephan Pyles in Southwestern Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : New Import Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds assorted fresh wild mushrooms

(such as shiitake, cremini or portobello

wiped clean, stems removed and reserved)

FOR THE MUSHROOM BROTH:

1 cup dried porcini mushrooms

6 scallions -- chopped

3 garlic cloves -- chopped

1 onion -- chopped

1 leek -- cleaned and chopped

2 sprigs fresh thyme

4 black peppercorns

1 cup white wine (such as chardonnay)

FOR RISOTTO:

3 tablespoons olive oil

1 onion -- chopped

2 garlic cloves -- minced

1 cup arborio rice

1/2 cup white wine -- such as chardonnay

2 tablespoons mixed fresh herbs

such as chives, thyme, rosemary and parsle

2 tablespoons unsalted butter

salt and pepper -- to taste

1/4 cup grated parmesan cheese

 

Dice the mushroom caps and reserve in the refrigerator, covered with a

damp towel.

 

To prepare the mushroom broth, place the mushroom stems, dried mushrooms,

scallions, garlic, onion, leek, thyme, peppercorns, wine, and 4 cups water

in a stockpot and bring to a boil. Reduce the heat to a simmer and let the

broth simmer for 1 hour. Strain through a fine-mesh sieve or cheesecloth

into a large clean saucepan and return to a simmer. Add more water if

necessary to yield 5 cups.

 

Meanwhile, to prepare the risotto, place the olive oil in a heavy saucepan

set over high heat. When lightly smoking, add the onion and saute for 1

minute. Add the garlic and continue to cook for 1 minute. Add the garlic

and continue to cook for 1 minute. Reduce the heat to medium and add the

rice, stirring for 1 minute, making sure each grain is coated with oil.

Add the white wine and cook until it is completely absorbed, about 3

minutes. Add 1/2 cup of the simmering broth and stir with a wooden spoon

until it is completely absorbed. Continue adding the broth in 1/2-cup

increments until 1 cup of broth remains, stirring until each addition is

absorbed. The rice should be almost tender but still a bit al dente, about

25 minutes in all.

 

Add the reserved mushrooms and 3/4 cup of the remaining broth. Cook until

the mushrooms are cooked through and the liquid is absorbed while

continuing to stir. Add the herbs, butter, and the remaining 1/4 cup of

broth. Season with salt and pepper and remove the heat. Stir the cheese

and serve.

 

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

 

Per Serving (excluding unknown items): 364 Calories; 12g Fat (32.8%

calories from fat); 9g Protein; 48g Carbohydrate; 4g Dietary Fiber; 13mg

Cholesterol; 109mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 4

1/2 Vegetable; 2 Fat.

 

NOTES : This is a wild mushroom lover's dream come true! You can use as

many different types of mushrooms as you like in the risotto, and

the porcinis (also called cepes) in the broth give the dish a

delightfully rich, woodsy flavor. Porcinis are rarely available

fresh -- the best times for finding them are late spring and early

fall -- but the dried porcinis used in this recipe provide plenty

of oomph to flavor the risotto. (page 112)

 

Nutr. Assoc. : 4204 0 0 0 0 0 0 0 0 0 0 2534 0 0 0 0 0 0 4164 0 0 0 0

 

]]>

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " assorted fresh wild mushrooms " unit= " pounds " qty= " 2 " >

<INtI>

4204

</INtI>

</IngR>

<IngR name= " (such as shiitake, cremini or portobello " code= " T " ></IngR>

<IngR name= " wiped clean, stems removed and reserved) " code= " T " ></IngR>

<IngR name= " FOR THE MUSHROOM BROTH: " code= " S " ></IngR>

<IngR name= " dried porcini mushrooms " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " scallions " qty= " 6 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " leek " qty= " 1 " >

<IPrp>

cleaned and chopped

</IPrp>

</IngR>

<IngR name= " fresh thyme " unit= " sprigs " qty= " 2 " ></IngR>

<IngR name= " black peppercorns " qty= " 4 " ></IngR>

<IngR name= " white wine (such as chardonnay) " unit= " cup " qty= " 1 " >

<INtI>

2534

</INtI>

</IngR>

<IngR name= " FOR RISOTTO: " code= " S " ></IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " arborio rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " white wine " unit= " cup " qty= " 1/2 " >

<IPrp>

such as chardonnay

</IPrp>

</IngR>

<IngR name= " mixed fresh herbs " unit= " tablespoons " qty= " 2 " >

<INtI>

4164

</INtI>

</IngR>

<IngR name= " such as chives, thyme, rosemary and parsley) " code= " T " ></IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " grated parmesan cheese " unit= " cup " qty= " 1/4 " ></IngR>

<DirS>

<DirT>

Dice the mushroom caps and reserve in the refrigerator, covered with a damp

towel.

</DirT>

<DirT>

To prepare the mushroom broth, place the mushroom stems, dried mushrooms,

scallions, garlic, onion, leek, thyme, peppercorns, wine, and 4 cups water in a

stockpot and bring to a boil. Reduce the heat to a simmer and let the broth

simmer for 1 hour. Strain through a fine-mesh sieve or cheesecloth into a large

clean saucepan and return to a simmer. Add more water if necessary to yield 5

cups.

</DirT>

<DirT>

Meanwhile, to prepare the risotto, place the olive oil in a heavy saucepan set

over high heat. When lightly smoking, add the onion and saute for 1 minute. Add

the garlic and continue to cook for 1 minute. Add the garlic and continue to

cook for 1 minute. Reduce the heat to medium and add the rice, stirring for 1

minute, making sure each grain is coated with oil. Add the white wine and cook

until it is completely absorbed, about 3 minutes. Add 1/2 cup of the simmering

broth and stir with a wooden spoon until it is completely absorbed. Continue

adding the broth in 1/2-cup increments until 1 cup of broth remains, stirring

until each addition is absorbed. The rice should be almost tender but still a

bit al dente, about 25 minutes in all.

</DirT>

<DirT>

Add the reserved mushrooms and 3/4 cup of the remaining broth. Cook until the

mushrooms are cooked through and the liquid is absorbed while continuing to

stir. Add the herbs, butter, and the remaining 1/4 cup of broth. Season with

salt and pepper and remove the heat. Stir the cheese and serve.

</DirT>

</DirS>

<Note>

This is a wild mushroom lover & apos;s dream come true! You can use as many

different types of mushrooms as you like in the risotto, and the porcinis (also

called cepes) in the broth give the dish a delightfully rich, woodsy flavor.

Porcinis are rarely available fresh -- the best times for finding them are late

spring and early fall -- but the dried porcinis used in this recipe provide

plenty of oomph to flavor the risotto. (page 112)

</Note>

</RcpE></mx2>