Mushroom Risotto
Printer Friendly Recipe Serves: 4 (Main portions) Serve with Freestone Vineyards 'Fogdog' Pinot Noir
Condimenti Heat the butter in a small skillet over moderate heat. When the butter begins to foam, add the mushrooms and cook for 3 - 5 minutes, until mushrooms are soft. Add salt, pepper to taste. Turn off the heat and set aside. Brodo 5 cups homemade vegetable or chicken stock, or high quality store bought. Bring the broth to a steady simmer in a saucepan on the top of the stove. Soffritto 2 Tbsp. unsalted butter Heat the butter and oil in a heavy 4 quart casserole over moderate heat. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being very careful not to brown the onion. Riso 1 1/2 cups Arborio rice Add the rice to the soffritto when the onion is softened and becoming translucent. Using a wooden spoon, stir the rice and onion for 1 minute, making sure each grain is well coated and begins to heat up. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Reserve about 1/4 cup to add at the end. Stir frequently to prevent sticking. This is the art of risotto - stirring enough, but not too much. After about 20 minutes, when the rice is tender but still firm, and all of the broth has been added except for the last 1/4 cup, add the reserved broth and the condimenti that was set aside. Stir, and then add the remaining ingredients: Mascarpone, Parmesan cheeses. Stir vigorously until the cheeses are melted. Add most of the parsley and stir. Save just a bit of the parsley to put on the top of each plate of risotto as a garnish. Serve immediately in warmed plates. |
