Veg Grill: Risotto With Grilled Mushrooms

[Guest guest]

* Exported from MasterCook *

 

Risotto With Grilled Mushrooms

 

Recipe By : The Vegetarian Grill by Andrea Chesman, page 224

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup dried porcini mushrooms -- (1/2 ounce)

8 cups water

1 pound portobello mushrooms -- trimmed

4 ounces fresh shiitake mushrooms -- stemmed

1 tablespoon buffer -- melted

3 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh sage -- or 1 teaspoon dried

Salt and black pepper

1/2 cup dry white wine

2 shallots -- minced

3 garlic cloves -- minced

1 1/2 cups Arborio rice

1/2 cup grated Parmesan cheese

 

SERVES 4 TO 6

 

If you are in any doubt that grilling adds flavor, try tasting this recipe

with a side- by-side version of a mushroom risotto in which the mushrooms

are sautéed rather than grilled. That extra lick of grilled flavor makes

all the difference.

 

1. Combine the dried porcini mushrooms and water in a medium-size

saucepan. Bring to a boil, then reduce the heat and simmer the broth,

uncovered, for 30 minutes.

 

2. Meanwhile, prepare a medium-hot fire in the grill with a lightly oiled

vegetable grill rack in place.

 

3. Trim off the dirty part of the portobello mushroom stems and wipe the

remainder clean with a damp cloth. Slice about 3/8 inch thick. Combine

with the shiitakes in a large bowl.

 

4. Combine the butter, 2 tablespoons of the olive oil, sage, and salt and

pepper to taste in a small bowl. Drizzle over the mushrooms and toss to coat.

 

5. Grill the mushrooms, turning occasionally, until tender and browned, 10

to 12 minutes. Remove from the grill and keep warm.

 

6. Strain the porcini broth into a clean saucepan. Avoid transferring any

grit from the bottom of the pan. Discard the porcini. Return the broth to

a simmer. Add the wine and salt and pepper to taste.

 

7. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet

over medium heat. Add the shallots, garlic, and rice and toss to coat with

the oil. Cook, stirring, until the rice appears toasted, 3 to 5

minutes. Add 1 cup of the simmering broth to the rice and reduce the heat

to medium. Stir until almost all the liquid is absorbed. Continue adding

more broth, 1 cup at a time, and cooking and stirring until most of the

liquid is absorbed. It will take about 6 cups of broth and a total of

about 18 to 35 minutes for the liquid to be absorbed and the rice to become

tender and creamy.

 

8. Stir in the Parmesan and the grilled mushrooms. Season to taste with

salt and pepper, if needed. Serve hot.

 

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