Subject: Mushroom Risotto
From: Unicorn (unicorn@indenial.com)
Date: Wed Dec 27 2000 - 06:20:36 EST
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F O O D F U N N Y
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Thanks to reader Doug for this true food funny:
When my son Matt was a teenager, he and a friend were baking brownies
from a mix. He called the office for advice. He understood that
doneness could be determined when a toothpick inserted into the mix
came out clean, but wondered, "How do you get the toothpick to stand
up?"
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T O D A Y ' S R E C I P E
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This side dish truly is one of my favorites; I frequently serve it
as a main course. Once you cook it the first time and see for
yourself how easy (and delicious) it is, you will almost certainly add
it to your repertoire of "I don't really feel like cooking tonight"
recipes.
Mushroom Risotto
1 ounce (30 g) dried wild mushrooms, or 8 oz. (250 g)
fresh mushrooms (any variety or mixture of varieties)
2 cups (500 ml) chicken stock (4 cups (1 L) if using
fresh mushrooms)
2 Tbs (30 ml) finely chopped shallots or onion
4 Tbs (60 ml) butter
3 Tbs (45 ml) olive oil
2 cups (500 ml) raw Italian Arborio rice*
1/2 cup (125 ml) dry white wine (optional)
1/4 cup (60 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste
If using dried mushrooms (recommended) soak in 2 cups (500 ml) warm
water for at least 30 minutes, until the mushrooms are soft. Remove
from the water and chop coarsely. Strain the water through a paper
towel and combine it with the 2 cups (500 ml) of chicken stock in a
saucepan. Bring this mixture to a simmer over medium heat. If using
fresh mushrooms, chop coarsely and set aside, and bring 4 cups (1 L)
of chicken stock to a simmer.
In a heavy 2 qt. (2 L) pot over medium heat saute the shallots in 2
tablespoons (30 ml) of butter and 3 tablespoons (45 ml) olive oil
until translucent but not brown. Add the rice, stir to thoroughly
coat with the oil and butter, and saute for 2 to 3 minutes. Add the
wine or 1/2 cup (125 ml) of the simmering stock, stirring frequently.
When the liquid is almost completely absorbed add another 1/2 cup (125
ml) stock, and repeat this process for 15 minutes, stirring
frequently. Add the mushrooms and continue adding stock as it becomes
absorbed for another 5 to 10 minutes, until the rice is done. You may
have some stock left over; do not feel compelled to use it all, as
this will make the risotto too runny. Test the rice for doneness by
tasting it; it should be "al dente" (soft but still firm to the tooth)
and the risotto should be creamy at this stage. When the rice is
cooked remove the pot from the heat and stir in the Parmesan cheese
and the remaining 2 tablespoons (30 ml) of butter. Taste and adjust
the seasoning with salt and pepper if necessary. Serves 4 to 6.
*Arborio rice really is the secret to this dish, and is available in
finer supermarkets and specialty shops. Long-grained rice may be
used, but the results will be inferior.
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