Mushroom Risotto

Mushroom Risotto

Printer Friendly Recipe

Recipe by Stephen Pavy

Serves: 4 (Main portions)
Serves: 8 (as a first course or side)

Serve with Fogdog Pinot Noir

3 Tbsp.

Unsalted butter
4 oz. Shiitake or other wild mushrooms, stems removed, sliced (about 2 cups)
4 oz. Brown crimini and/or Portobello mushrooms, stems removed, sliced (about 2 cups)
  Salt and freshly ground pepper
¼ cup Mascarpone cheese or heavy cream
¼ cup Grated Parmesan cheese
1 Tbsp. chopped fresh parsley


This is one of my favorite recipes.  Use a mix of mushrooms.  I like a mix of shiitake, oyster, Portobello, and brown crimini mushrooms.

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
1 Tbsp. olive oil
1/3 cup finely minced yellow onion

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
1/2 cup dry white wine

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.