Monday, November 3, 2008

Mr Snowgoose makes mushroom risotto

When Mr. Snowgoose and I got married in August, we had the most delicious mushroom risotto at our dinner reception. It was so good I ate two plates of it in addition to my steak. Since them I've been dreaming about it.

We got a cookbook as a wedding gift called Boston Uncommon. We'd been eating the boxed version from Trader Joes which was acceptable. But we wanted the real stuff, and since Mr. Snowgoose was feeling ambitious, I let him take over the kitchen.

Ingredients:


2 1/2 cups chicken broth
1 ounce dried porchini mushrooms
2 cups lukewarm water
2 tablespoons evoo
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
1 cup arborio rice
1/4 cup white wine
1/3 cup freshly grated Romano cheese
1 tablespoon butter or margarine
Kosher salt and freshly ground pepper to taste
1 cup button mushroom, sliced, lightly sauteed in 1 tablespoon butter
1/2 cup freshly grated Romano cheese

Directions

1. Bring the broth to a simmer in a saucepan over low heat.
2. Soak the dried mushrooms in the lukewarm water in a bowl for 30 minutes.
Remove mushrooms from bowl by hand and squeeze out as much water as possible. Strain the soaking liquid through a coffee filter to remove any residue. Save that water! Rinse the mushrooms several times and pat dry with a paper towel. Coarsely chop mushrooms and set aside.
3. Heat the olive oil and 1 tablespoon butter in a heavy pan over medium-high heat. Add the onion and cook until translucent. Add the rice.



Cook for about 2 minutes. Stir in the wine. Cook for 1 minute or until the liquid is evaporated. Add the hot broth 1/2 cup at a time, simmering after each addition until the broth is completely absorbed.


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When the rice has cooked for 10 minutes add the dried mushrooms and 1/2 of the mushroom water. Cook until the water is evaporated, stirring constantly. Repeat with the remaining liquid. Continue to cook the rice for about 20 minutes, adding the broth as needed, until the rice is tender but firm to the bite. Remove from the heat. Add 1/3 cup cheese and 1 tablespoon butter; stir until cheese melts and clings to rice. Season with salt and pepper. Top with the button mushrooms. Serve immediately with 1/2 cup cheese.



Makes 4-6 servings.


This risotto was a pain in the ass. It turned out okay but it took ages and the dried porcini mushrooms grossed me out. In the unlikely event we were to recreate this, we'd leave them out.

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