Thursday, February 14, 2013

Risotto with sautéed mushrooms
1 oz. dried mushrooms, soaked in beef stock for 30 minutes,
  drained, rinsed, stock reserved
2 Tbsp. unsalted butter
1 Tbsp. olive oil
8 oz. cremini mushrooms, sliced
2 Tbsp. unsalted butter
½ medium onion, peeled and thinly sliced
1-1/2C Arborio rice
1/2C white wine
1C reserved mushroom liquid
5 – 6C chicken stock
1/3C cream (see Note)
1/2C Parmesan cheese, grated and 1/2C shaved
2 Tbsp. fresh basil leaves, cut in julienne strips

Heat 2 tablespoons of butter and olive oil in a sauté pan, add the dried and cremini mushrooms, salt and pepper to taste, and sauté on high heat until golden.  Transfer to a dish and reserve.  Add the additional butter to the sauté pan and heat, add the onion and sauté until tender.  Add the rice and additional butter as needed and sauté until the rice is coated with the onions and butter.  Add the white wine and bring to a boil.  Reduce until almost all the wine has been absorbed.  Begin adding first the mushroom stock and then the stock, ½ cup at a time.  Let the stock almost become absorbed by the rice before adding additional stock. 

Once the rice is tender stir r in the mushrooms and basil.  Turn off the heat and stir in grated Parmesan cheese.  Divide the risotto among plates and sprinkle with shaved parmesan cheese.
MAKES:  6 – 8 servings

Note:  If you prefer a very creamy risotto add 1/3C cream to the risotto before adding the mushrooms and cheese.

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