Risotto with Dried and Fresh Mushrooms

By Greywolf

For the fresh mushrooms you can substitute the following. You may still use the dried mushrooms or not.

Fresh peas, snow peas, snap peas or green beans (cut up). Cook until bright and just tender; stir in at the last minute.

Beets, turnips, potatoes, carrots, or other root vegetables. Cut into small cubes and parboil, just until tender (or use leftovers). Cook quickly in butter until lightly browned, then stir in at the last minute.

Other vegetables, like broccoli or cauliflower. Cut (or break) into small florets and parboil very quickly, just until tender. Cook in butter for a minute or two, then stir in at the last minute.

Ingredients

• 1/2 cup dried procini mushrooms
• 5 cups vegetable stock
• 6 Tbsps butter or extra virgin olive oil
• 1 medium onion, minced
• 1 1/2 cups arborio or other short grain rice
• 1/2 cup dry white wine or water
• 1 cup slivered shiitake or portobello mushroom caps
• salt to taste
• black pepper to taste
• large pinch of saffron threads (optional)
• grated Parmesan cheese (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Rinse the dried mushrooms once or twice, then soak them in hot water to cover. Put the stock in a medium saucepan over low heat; add the saffron if using. Put 2 Tbsp of butter in a large deep nonstick skillet over medium heat. (Allow the remaining butter to soften while cooking). When the butter is melted or the oil is hot, add the onion and cook, stirring occasionally, until the onion softens, 3 to 5 minutes.

Add the rice and cook, stirring occasionally, until it is glossy and coated with butter, 2 to 3 minutes. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away. Drain the porcini and chop them, then stir them in, along with about half of their soaking liquid.

Use a ladle to begin to add the warmed stock, 1/2 cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high and stir frequently. Meanwhile, put the remaining butter or oil (more will make a creamier risotto) in a small skillet over medium-high heat. When the butter is melted or the oil is hot, add the fresh mushrooms and cook, stirring occasionally, until lightly browned and almost crisp, about 10 minutes.

Begin tasting the rice 20 minutes after you add it, you want it to be tender but still a tiny bit of crunch; it could take as long as 30 minutes to reach this stage. When it does, stir in the cooked mushrooms, with their butter, and at least 1/2 cup of Parmesan if using. Taste, adjust the seasoning and serve immediately.

Have extra Parmesan available at the table.