Today I made a mushroom risotto, to go with pan seared pork chops and green beans. Despite LOML's initial reservations, it was a huge hit.
Saute a small onion over medium high heat in a couple of tablespoons of olive oil until translucent. Stir in a cup of arborio rice, and keep stirring for 4-5 minutes. Over a few minutes, stirring constantly, add a cup of dry white wine. Still stirring constantly, slowly add enough heated stock so that when it is all absorbed, the rice is al dente. Add the liquid a half-cup or less at a time, and stir until it's absorbed. You may need as much as four cups of liquid total.
While you are doing this, have someone (very) coarsely chop a mix of mushrooms, a melange des champignons. I used oyster, crimini, and portabello mushrooms. Reconstitute a few dried porcini mushrooms in a little hot water. Saute the fresh mushrooms in a little olive oil, and set aside. Take out the reconstituted porcini mushrooms, reserve the top two thirds of the liquid and discard the rest (it will be gritty). Using a stick
blender, blend the porcini in the reserved liquid: add it to the risotto. Stir in the sauteed mushrooms. Season well, with salt and pepper. Quite delicious.
Yours, stirred to write,
N.
Saute a small onion over medium high heat in a couple of tablespoons of olive oil until translucent. Stir in a cup of arborio rice, and keep stirring for 4-5 minutes. Over a few minutes, stirring constantly, add a cup of dry white wine. Still stirring constantly, slowly add enough heated stock so that when it is all absorbed, the rice is al dente. Add the liquid a half-cup or less at a time, and stir until it's absorbed. You may need as much as four cups of liquid total.
While you are doing this, have someone (very) coarsely chop a mix of mushrooms, a melange des champignons. I used oyster, crimini, and portabello mushrooms. Reconstitute a few dried porcini mushrooms in a little hot water. Saute the fresh mushrooms in a little olive oil, and set aside. Take out the reconstituted porcini mushrooms, reserve the top two thirds of the liquid and discard the rest (it will be gritty). Using a stick
blender, blend the porcini in the reserved liquid: add it to the risotto. Stir in the sauteed mushrooms. Season well, with salt and pepper. Quite delicious.
Yours, stirred to write,
N.
No comments:
Post a Comment