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Risotto Barracks Street




Source of Recipe


Good Grits!


Recipe Introduction


In Italy, risotto is usually served between the appetizers and main dish, but here in Pensacola, I like it as a meal with just a salad, and, of course, some wine. A glass of Marietta Old Vine Red Lot No. 36 is great with risotto.


List of Ingredients




2 quarts chicken broth

5 cups chopped portobello mushroom caps (about 8) with stems reserved

2 ounces dried porcini mushrooms

1 1/2 cups Superfino Arborio rice

6 tablespoons butter

2 shallots, diced

4 large strips bacon

1 cup white wine

1 tablespoon chopped parsley

1 teaspoon fresh thyme, chopped

Recipe



Remove stems before chopping portobellos. Bring chicken broth to a boil; add portobello stems and porcini mushrooms. Reduce liquid to 1 1/2 quarts. Chuck the bacon into a skillet and cook on medium low until almost done. Remove bacon from pan to cool, but leave the vitamin G. Add portobello caps and saut� until most of the liquid has come out of the mushrooms. Remove and reserve; chop bacon and reserve. In a medium saut� pan, cook shallots in 2 tablespoons butter for 2 or 3 minutes (till clear). Add rice and bacon and let run on medium for 3 minutes. Don't let the rice brown. Now splash the white wine in and cook until most of the liquid evaporates, stirring the whole time. Remove porcini mushrooms from broth and reserve; strain out stems and discard. Start ladling the hot chicken broth in the pan, at first just enough to cover the rice. Keep stirring as that is absorbed. Now and then add a bit more broth so you always have a low simmer going on. Stir, stir, stir. In about 16 1/2 minutes, when the last of the broth has been absorbed, toss in the portobello and porcini 'shrooms and let them go for 5 or 6 minutes. When the rice is chewy but not too firm in the center, toss in the thyme, parsley and remaining butter. Stir a bit. Pour up some Lot No. 36 and call in the troops.