Sunday, December 5, 2010

Mushroom risotto

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,

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