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    Mushroom Risotto

    Source of Recipe

    From "Williams-Sonoma Comfort Food" by Rick Rodgers

    Recipe Introduction

    "By nature, risotto is a comforting dish, with a soft texture and loose consistency. Almost constant stirring releases the starch from the rice grains to give the cooking liquid its unique creaminess. Here, a basic risotto mixture is finished with an earthy mix of fresh portobello, dried porcini mushrooms, and nutty Parmesan."

    List of Ingredients

    ◦ 1 ounce dried porcini mushrooms
    ◦ 1 cup boiling water
    ◦ 2 tablespoons extra-virgin olive oil
    ◦ 1 pound portobello mushrooms, stems and caps cut into ½-inch dice
    ◦ 3 tablespoons finely chopped shallots
    ◦ 1 teaspoon finely chopped fresh thyme
    ◦ 4 cups chicken stock or broth
    ◦ 2 tablespoons unsalted butter
    ◦ 1 yellow onion finely chopped
    ◦ 1 clove garlic, minced
    ◦ 1 ½ cups risotto rice, such as Arborio
    ◦ ½ cup dry white wine
    ◦ ½ cup (2 ounces) freshly grated Parmesan cheese, plus more for serving
    ◦ Kosher salt and freshly ground pepper


    In a small bowl, cover the porcini with the boiling water. Let stand until the porcini is softened, 20 to 30 minutes. Lift out the porcini, coarsely chop it, and transfer to another small bowl. Strain the soaking liquid through a fine wire mesh strainer into the porcini, leaving any grit in the bottom of the soaking bowl.

    In a large frying pan, heat the oil over medium-high heat. Add the portobello and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the porcini and their liquid and bring to a boil. Cook until the liquid reduces by half, about 3 minutes. Stir in the thyme. Set aside.

    Meanwhile, in a medium saucepan, bring the stock and 2 cups water to a simmer over high heat. Reduce the heat to low to keep the liquid at a low simmer.

    Melt the butter in a flameproof casserole over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened. Add the rice and cook, stirring frequently, until it is well-coated with the butter but not browned, about 2 minutes. Add the wine and boil until reduced to 2 tablespoons. Ladle in ¾ cup of the hot stock mixture and reduce the heat to medium-low so it maintains a steady simmer. Stir almost constantly until the rice has absorbed about two-thirds of the stock mixture. Repeat, adding the hot stock mixture in ¾ cup increments and stirring until it is completely absorbed, until the rice is barely tender, 20 to 25 minutes. (If the hot stock mixture is used before the rice is tender, use simmering water.) Add the Parmesan and stir until it melts. Season the risotto with salt and pepper.

    Stir about half of the mushroom mixture into the risotto. Stir in a final addition of the stock—it should have a loose, but not soupy, consistency. Divide among four soup bowls, and top each with an equal amount of the remaining mushroom mixture. Serve hot, with additional Parmesan passed on the side.

    Makes 4 servings

    ❧ Change It Up:
    For a heartier risotto, add 8 ounces of separately cooked, crumbled Italian sausage (sweet or hot, pork or poultry) to the cooked mushroom mixture.




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