Mushroom Risotto

By Debbie54

Ingredients

• 3 quarts water
• 1 oz dried porcini mushrooms
• 1 tsp whole black peppercorns
• 1 stick unsalted butter
• 8 oz mixed fresh mushrooms, such as porcini, chanterelle, and oyster, sliced if large
• 1 medium onion, finely chopped
• Coarse salt and freshly ground pepper
• 2 cups Arborio or Carnaroli rice
• 1 cup dry white wine
• 1 cup grated parmesan cheese
• Garnish: shaved parmesan cheese

Preparation

Step 1

1)Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (should have 7-8 cups); discard solids. Return to pot; cover to keep warm.

2)Melt 3 Tbsp butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.

3)Melt 3 Tbsp butter in a saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1-2 minutes. Add wine, and cook until almost completely absorbed, 3-4 minutes.

4)Ladle 1 cup reserved sock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You’ll probably use 6-7 cups stock. Add remaining stock to loosen the risotto, if desired. )

5)Remove from heat, and season with salt and pepper. Stir in remaining 2 Tbsp butter and the grated parmesan. Top with risotto with sautéed mushrooms (reheat if necessary), and garnish with shaved parmesan