* Exported from BigOven *

Mushroom Risotto

Recipe By : David Rosengarten
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Side Dish Rice
Mushrooms Appetizers

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
2 packages Dried porcini mushrooms - --0.35 oz ea
5 cups Veal or beef stock --preferably homemade
8 Fresh thyme sprigs --plus
additional thyme for garnish
4 Fresh sage sprigs --plus
additional sage for garnish
2 Bay leaves
1/4 cup Olive oil
3 large Leeks --white pale green part only washed
thoroughly
quartered lengthwise --and sliced thin - abt 2 cups
2 Garlic cloves --minced
3/4 pound Cremini or portobello mushrooms --thinly sliced
2 Anchovies --drained and mashed to a paste
1 1/4 cups Superfino rice
1/2 cup Dry red wine
3 tablespoon Unsalted butter --softened
1/3 cup Freshly-grated Parmigiano-Reggiano
Salt --to taste
Freshly-ground black pepper --to taste

Soak the dried porcini in a bowl with 3/4 cup hot water for 30
minutes. Remove the mushrooms with a slotted spoon, chop them finely,
and set them aside in a small bowl. Strain the soaking liquid through a
coffee filter to remove any grit. (You should have a generous 1/3 cup
liquid). Bring the stock to a full boil with the thyme, sage, bay
leaves and mushroom soaking liquid in a medium saucepan, reduce the
heat, and keep it at a bare simmer. Heat the olive oil in a heavy 2-
to 3-quart saucepan, and cook the leeks and garlic over moderate heat,
stirring frequently with a wooden spoon, until very soft but not
browned, about 6 minutes. Add the fresh mushrooms and the anchovies,
and cook, stirring constantly, for 5 minutes, or until the mushrooms are
softened (reduce the heat slightly if the mushrooms begin to stick).
Stir in the rice and cook, stirring constantly, for 2 minutes. Add the
wine, and cook, stirring constantly, until the wine is absorbed, about 1
minute. Stir in the chopped dried mushrooms. Remove the herb sprigs
from the stock with a slotted spoon or tongs. Add about 1/2 cup
simmering stock to the rice, and cook, stirring constantly, until all
the stock is absorbed. Continue adding stock, about 1/2 cup at a time,
and cook, stirring constantly and letting each addition be absorbed
before adding the next, until the rice is al dente, 20 to 25 minutes;
season with salt and pepper about halfway through the cooking. Remove
the pan from the heat and stir in the butter, Parmigiano-Reggiano, and
salt and pepper to taste. Garnish risotto with the additional thyme and
sage sprigs and serve immediately. This recipe yields 6 portions as a
first course.

Recipe Source: Taste with David Rosengarten
Formatted for MasterCook by Joe Comiskey,


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