Mushroom Risotto

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             FOOD FUNNY
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Here's a thought to ponder from Rosemary Zwick:
 
The early bird may get the worm, but the second mouse gets the cheese.

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             TODAY'S RECIPE
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This 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 mushrooms, any variety or combination of varieties
2 cups (500 ml) chicken stock
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) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

*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.

Soak mushrooms in 2 cups warm water for at least 30 minutes, until the
mushrooms are soft. Remove from the water and chop coarsely. Strain the
water through a coffee filter and combine it with the 2 cups of chicken
stock in a saucepan. Bring this mixture to a simmer over medium heat. In
a heavy 2-qt (2 L) pot over medium heat saute the shallots in 2 Tbs of
butter and 3 Tbs 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 of the simmering stock, stirring
frequently. When the liquid is almost completely absorbed add another
1/2 cup 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 Tbs of butter. Adjust the seasoning with salt and pepper if necessary.
Serves 4 to 6.
Received on Tue Mar 3 18:42:42 2009