Mushroom Risotto Varese

By Howie

Ingredients

• 4-5 cups chicken stock
• ? oz imported Italian or Polish dried mushrooms
• 4 tb butter
• 1/2 cup onion, finely minced
• 1 1/2 cups raw Italian (Arborio) rice or long grain Carolina rice
• Pinch salt and fresh white pepper
• 1/2 cup heavy cream
• 1/2 cup fresh parmesan, grated
• 2-3 tb parsley, finely minced

Preparation

Step 1

1) In a heavy 2 quart saucepan, combine 2 cups chicken stock and the dry mushrooms. Bring to a boil, reduce heat and simmer very slowly, covered for 30 minutes. Strain, and reserve mushrooms and cooking liquid seperately. When cool, mince the mushrooms.

2) In the same saucepan, melt the butter. Add the minced onion and cook them for 2-3 minutes, or until soft but not browned. Add the rice, season with salt and stir for a minute or two to coat it well with butter. Add 1 cup of stock without the mushrooms, and bring it to a boil, then reduce the heat and simmer the rice, stirring until all the stock has been absorbed. Continue to add stock 1 cup at a time, including the mushroom liquid, cooking the rice uncovered until all the stock has been absorbed and the rice is tender but still slightly chewy (30 minutes).

3) Add the heavy cream and reserved mushrooms and continue cooking until all the cream has been absorbed. Season with salt and pepper. Add the parmesan, 2 tb butter, and garnish with parsley. Serve immediately.