Risotto di Porcini (Mushroom Risotto)
(Serves 4)
Typically served as a main course. Mushrooms may be substituted with sliced artichoke, asparagus, or sliced squash. This dish requires a few temperature changes, but just follow the recipe and you’ll be set. The bouillon and cheese will be very salty, so you probably won’t need much additional salt.
Ingredients:
½ cup + 1/8 cup extra virgin olive oil
1 medium-to-large onion (yellow works best), finely sliced
2 cloves garlic, minced
2 cups Italian cooking rice*
¾ cup dry white wine
12 cups beef stock or beef bouillon (you may not use whole amount)
1 cup dried mushrooms (porcini work well)
Pinch white pepper
Pinch salt (only if needed; you most likely won’t want to add salt if you’re using bouillon)
2 Tbsp unsalted butter
1 1/2 cups grated parmesan cheese
Rinse off mushrooms well, then soak in a bowl of warm water. Heat ½ cup olive oil in large skillet over medium-high heat. Add onion and stir in oil; cook until translucent but not browning (about 5 minutes).
Turn down heat to medium and add minced garlic. Cook for 1 minute or so, being very careful not to scorch. (Burned garlic ruins any dish and you’ll have to start over.)
Add rice to skillet, increase heat to medium-high, and blend. “Toast” the rice, stirring occasionally, for about 5 minutes. Add white wine and blend (watch out for big “whoosh!” and blast of steam; it’s normal).
Stir rice occasionally, cooking until alcohol smell of wine burns off (about 5 minutes).
Add 4 cups of bouillon and stir. Cook until liquid is nearly absorbed. During this absorption time, remove mushrooms from water and slice. Set aside.
Add another 2 cups bouillon, let nearly absorb again, then add another 2 cups to absorb.
***Key part: test risotto for “doneness” now. It should be al dente (firm when you bite, not mushy at all). If it’s sticking to your teeth too much and still tastes crunchy, add more bouillon, just 1 cup at a time, until done. Remember that you may not use all of the bouillon you’ve made; it depends on timing and temperature of your stove.***
When last batch of liquid is absorbed, turn off heat and fold in ¼ cup olive oil + 2 Tbsp unsalted butter, sliced mushrooms, and 1 cup of grated parmesan. Stir gently only until butter has melted. Plate immediately, and add a thin circle (1 Tbsp or so) of olive oil on top of each dish (optional). Sprinkle with remaining parmesan.
*Sometimes this rice is called Arborio, Semi-fine or Super-fine rice. In the grocery, it’s typically sold in clear bags or boxes either in the rice section, or in the ethnic food section. It’s important to use this type of rice, or you’ll wind up with Rice Mush (or Domino’s) for dinner. You can also throw in a dried hot pepper or two while the oil is heating if you want to add a little spice. Just be sure to remove it before you add the rice, or you’ll wind up with at least one unhappy dinner guest at your table.