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Serves 4
In this recipe, Arborio rice is a must. The method is typical for making risottos, so once you’ve mastered it, risottos will be easy and a great addition to your repertoire.
6 cups warm water in a saucepan or bowl
1 ounce dried porcini mushrooms
3 tbs butter
1 medium onion minced
1 pound/500g white button mushrooms, wiped clean, stems trimmed, thinly sliced
Salt and freshly ground black pepper to taste
2 tsp minced fresh oregano leaves (1 tsp if dried)
1˝ cups Arborio rice
˝ cup grated Parmagiano Reggiano or Pecorino Romano cheese, plus more for the table
1. Place the dried porcini mushrooms in a medium-size bowl and cover with 2 cups of the warm water. Soak for about 20 minutes, until softened. Lift the mushrooms from the liquid and pick through them to remove any foreign objects. Wash them if they feel gritty. Coarsely chop them and set aside. Return the soaking liquid to the pan or bowl with the remaining warm water. Keep warm over low heat, or reheat in the microwave if necessary.
2. In medium-size heavy-bottom pot, melt the butter, add the onion and sauté over medium heat until translucent, about 5 minutes.
3. Add the button mushrooms and sauté until they turn golden brown, about 8 minutes. Season with salt and pepper to taste.
4. Add the porcini mushrooms oregano and cook for 1 minute.
5. Using a wooden spoon, add the rice and cook for 1 minute stirring to coat the rice.
6. Add ˝ cup of the soaking liquid mixture to the pot and cook, stirring frequently, until the rice absorbs the liquid. Continue adding the soaking mixture to the rice in ˝ cup increments, stirring, until the rice is creamy and soft, but still al dente, about 25 minutes. If you run out of the soaking liquid, add warm water.
7. Remove the pot from the heat and stir in the remaining tablespoon of butter and the ˝ cup of grated cheese. Correct the seasoning.
8. Divide the risotto among the serving bowls and serve immediately with extra cheese as desired.
Source: The Complete Italian Vegetarian Cookbook by Jack Bishop
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