Mushroom and Roasted Garlic Risotto

By ruthg

Cooking Light November 2013

Picture - just a picture on the web, not sure if it is representative of this recipe

Serves 6 - about 1 cup each
Hands on time: 60 minutes
Total: 1 hour 45 minutes


You can hit pause for up to a day. In Step 4, after 10-15 minutes of adding broth and stirring, remove the risotto from the Dutch oven; spread it out into a casserole dish or jelly-roll pan so that it cooks quickly. Store risotto and stock mixture separately in the fridge. Reheat the liquid, and proceed with cooking as if you'd never stopped.

Calories: 381; Fat: 9/4g (sat2.5g, mono 5.1g, poly 0.8g); Protein: 15.7g; Carb: 54.1g; Fiber: 4.4g; Chol: 6mg; Iron: 1.7mg; Sodium: 589mg; Calc: 169mg

Ingredients

• 2 whole garlic heads
• 2 Tbsp plus 2 tsp EVOO, divided
• 1/2 cup plus 2 TBSP Madeira, divided
• 5 cups unsalted chicken stock, divided
• 1/2 cup dried porcini mushrooms (1/2 ounce)
• 1 3/4 cups chopped onion
• 3 cups thinly sliced cremini mushrooms (about 8 ounces)
• 2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
• 1 1/2 cups uncooked Arborio rice
• 2 ounces Parmesan cheese grated (about 1/2 cup)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp chopped fresh sage
• Whole sage leaves (optional)

Details

Adapted from cookrepublic.com

Preparation

Step 1

1) Preheat oven to 425˚.
2) Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 tsp oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil Bake at 425˚ for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 Tbsp Madeira in a bowl; mash with fork.
3) Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
4) Heat a Dutch oven over medium heat. Add remaining 2 Tbsp oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Add onion to pan, sauté 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; sauté 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/2 cup stock for the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.