Risotto With Porcini
|Porcini mushrooms||1⁄2 Ounce, dried (12 Pieces)|
|Porcini mushrooms/1/2 ounce dried||12 (Use Fresh)|
|White wine||1⁄4 Cup (4 tbs), warm|
|White wine||1⁄4 Cup (4 tbs) (Use Warm)|
|Chicken stock||3 Cup (48 tbs)|
|Unsalted butter||5 Tablespoon|
|Shallots||2 , minced|
|Italian arborio rice||1 1⁄2 Cup (24 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), freshly grated|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
1) Trim and rinse the mushrooms, then set aside. (If using dried mushrooms, soak them in wine for at least 1/2 hour).
2) Allow the stock to boil. Reduce to a simmer and cook.
3) In a heavy saucepan, stir 3 tablespoons butter until melted over moderate heat and fry the shallots for only 5 minutes by turning frequently, or until soft and translucent,making sure not to brown them.
4) Now add the rice, give a good stir to coat with butter. increase the heat and cook rice until opaque.
5) Add a cup of the simmering stock,mix well and cook until the rice has absorbed all the liquid, stirring all the while.
6) Mix another 1/2 cup of stock to the mixture and stir until all liquid has been absorbed and continue the process by adding another 1/2 cup stock and repeat till all stock is used.
7) At the end the rice should be neither dry nor soggy, but moist and creamy with a slight crunch.
8) While during this process of 35-40 minutes,keep stirring to avoid having rice getting stuck to the bottom. The risotto is ready.
8) When using dried mushrooms, drain them well.
9) In a skillet stir the remaining butter until melted and fry the mushrooms (fresh or dried) for just 2 minutes over moderate-high heat. Add them to the risotto.
10) Serve at once with Parmesan cheese.