Tuesday, June 30, 2015

Mushroom Risotto ("million dollar risotto")

In classic Ina Garten fashion, her version of this recipe contains SO MUCH butter and costs a bazillion dollars.  This is a slightly cheaper, less heavy version.

Ingredients:
1 oz dried morel mushrooms
1/2 lb fresh porcini or cremini mushrooms (we go cremini because porcini are $30/lb)
4 cups chicken stock
2 Tb unsalted butter (Ina calls for 3/4 stick, we usually do some combo of a little butter and olive oil)
3 Tb olive oil
2 oz pancetta (or bacon, this is optional, I usually don't do it)
3 shallots (or a large onion), chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine (we've used a light red like a Pinot before too if that's what we're drinking, it's good though it does add a funny color)
1/2 tsp saffron threads (optional, if you don't already have, don't bother)
Salt and pepper
2/3 cup grated Parmesan cheese

Directions:
Soak the dried morels in two cups of just-boiled water for half an hour.  When they're reconstituted, save the water by filtering it through a paper towel to get the dirt out.  Add some chicken stock or water to bring you back up to 2 cups.  Chop up the morels.

Chop up the rest of your mushrooms (bite sized pieces), and combine your 4 cups chicken stock with the mushroom water on the stove to heat up and stay warm.

Melt the butter and olive oil in a pan, and saute the shallots and pancetta if you're using it until softened.  Add all of your mushrooms (morels + cremini) and saute for another few minutes.  Add the rice and stir around.  Add the wine and the saffron if you're using it, and cook until absorbed.  Add a cup or so of the chicken stock, and cook, stirring, until it's absorbed.  Keep doing this until you've used all the stock, or until the risotto is al dente.

Take off the heat, stir in the Parmesan and season with salt and pepper.  Serve!


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