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May 15, 2013
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Mushroom Risotto

By: Carina Guevara


Mushroom Risotto

Arborio rice can be bought in specialty stores and gourmet markets. In a pinch, you can use any short grain rice available.

Prep Time 30 minutes
Cooking time 30 minutes

 

1 1/2 cups water
5 1/2 cups chicken stock or broth
3/4 cup loosely packed
      dried mushrooms like shiitake or porcini
1 cup fresh mushrooms
2 tablespoons olive oil
4 tablespoons unsalted butter
1/4 cup finely chopped onion
2 cups Arborio rice
1 cup Parmigiano Reggiano
salt and pepper to taste

 

1  Combine water and 1 cup stock in a small saucepan and heat until hot.

2  In a bowl, soak dried mushrooms in 1 tablespoon oil, and pour hot liquid over them. Soak for 30 minutes.

3
  Strain the mushrooms and chop coarsely. Pour the soaking liquid into a fine sieve lined with dampened paper towel to remove all debris. Add remaining stock and bring to simmer.

4  Melt 2 tablespoons butter and remaining oil over moderate heat. Add onion and cook, stirring until translucent, add fresh mushrooms, and cook until most of the liquid has evaporated. Add rice and cook stirring for about 2 minutes.

5  Add stock in 1/2 cup increments and continue stirring until stock is absorbed. Only add stock when the previous stock has been absorbed. Cook until rice is tender and creamy looking.

6  Stir in mushrooms, remaining 2 tablespoons butter, cheese, and season with salt and pepper. Serve immediately with additional cheese on the side.

Stock shortcup tip : Homemade stock is best, but time-consuming. A shortcut: Follow the recommended directions for bouillon cubes. Simmer with 1 carrot, 1 onion, and 2 celery stalks. Strain well before using. The added vegetables will give the store bought bouillon a much lighter fresher taste.

 

Photography by Ocs Alvarez | Styling by Bel Alvarez

 




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