WILD MUSHROOM RISOTTO

By BobD

Ingredients

• 2 ounces dried porcini mushrooms
• 3/4 pound wild mushrooms (portobello, shiitake, cremini, porcini)
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, peeled and chopped
• 2 tablespoons fresh tarragon leaves, chopped
• Coarse sea salt and freshly ground pepper
• 2 tablespoons creme fraiche or heavy cream
• 3 tablespoons unsalted butter
• 2 large shallots, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 6 About 6 cups hot chicken stock (and the mushroom-soaking liquid)
• 2 tablespoons freshly grated Parmigiano Reggiano
• Tarragon leaves to garnish.

Details

Servings 4
Adapted from query.nytimes.com

Preparation

Step 1

Soak the dried porcini in one-and-a-half cups of warm water for 30 minutes.

Clean and slice the fresh mushrooms into one-inch pieces. Heat two tablespoons olive oil in a large skillet and add the garlic. Fry until it just begins to color, then add the mushrooms and tarragon. Season to taste with salt and pepper and cook, stirring frequently, for about 20 minutes.

Stir in the creme fraiche and keep warm in a low oven.

Meanwhile, heat two tablespoons butter in a separate skillet. Soften the shallots in the butter. Add the rice and saute for a couple of minutes, stirring, so the rice becomes coated with the butter. Add the wine and bring to a boil. When it has evaporated, add one-half cup of the hot chicken stock.

Drain porcini through cheesecloth, reserving liquid. Rinse the soaked porcini under cold water. Heat remaining oil in a small skillet and saute the porcini until crisp. Add them to the other mushrooms.

Add the liquid to the chicken stock and bring to a boil. Turn down the heat and keep adding, one-half cup at a time, to the rice. Continue until the rice has absorbed nearly all the liquid. The rice is done when it is creamy, but al dente.

Stir in the remaining butter, the mushrooms and the Parmigiano Reggiano. Mix gently, garnish with a few leaves of tarragon and serve.