Recipe By : Gourmet Magazine, Mar 1996
Serving Size : 6 Preparation Time :0:00
Categories : Risotto
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz Dried porcini mushrooms
2 c Water -- boiling
1 1/2 lb Cremini or white mushrooms
6 tb Unsalted butter
5 1/2 c Chicken broth
6 oz Pancetta -- 1/4" thick
1 c Onion -- chopped fine
1 tb Fresh rosemary -- chopped fine
1 tb Fresh sage -- chopped fine
3 c Arborio rice
2 c Dry red wine -- * see note
3 tb Fresh parsley -- chopped fine
1 c Parmesan cheese --
- freshly grated
Garnishes:
Parmesan curls
Fresh rosemary sprigs
* Note: Rosso di Montalcino wine works well.
In a small bowl, soak porcini in boiling water 30 minutes. Pour
soaking liquid through a fine sieve lined with a dampened paper towel
or coffee filter into a bowl and reserve. Wash porcini under cold
water to remove any grit and pat dry. Chop porcini fine.
Chop fine 1/4 pound cremini or white mushrooms (about 1-1/2 cups) and
reserve. Depending on size, halve and/or quarter remaining 1-1/4 lb
cremini or white mushrooms, and in a large heavy skillet cook in 4 tb
butter with salt and pepper to taste over moderate heat, stirring,
until tender, 5 to 10 minutes. Remove skillet from heat and reserve
mushrooms in skillet. They will be reheated just before serving.
On a large sauce pan heat broth and keep at a bare simmer.
In a 5 to 6 qt heavy saucepan, cook pancetta over moderate heat,
stirring, 5 minutes. Add reserved finely chopped cremini or white
mushrooms, remaining 2 tb butter, onion, rosemary, sage, and salt and
pepper to taste and cook, stirring until onion is softened. Stir in
rice and cook, stirring, until coated well with fat, about 1 minute.
Add 1 cuop wine and cook, stirring constantly, until absorbed. Add
remaining cup wine and cook, stirring constantly, until absorbed.
Add 1 cup simmering broth and cook, stirring constantly, until
absorbed. Continue cooking and adding broth, 1/2 cup at a time,
stirring constantly and letting each addition be absorbed before
adding next, until rice is tender and creamy-looking but still al
dente, 20 to 25 minutes.
About half way through cooking, add reserved porcini soaking liquid
and chopped porcini, stirring constantly until liquid is absorbed,
and continue cooking and adding broth in same manner.
During last few minutes of cooking, reheat reserved cremini or white
mushrooms in skillet over moderate heat, stirring, until hot, and
stir in parsley and salt and pepper to taste. Stir grated Parmesan
and salt and pepper to taste into risotto.
Serve risotto immediately, topped with cremini or white mushrooms and
garnished with Parmesan curls and rosemary sprigs.
