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Wild Mushroom Risotto

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Wild Mushroom Risotto

 

 

 

Recipe courtesy Rachael Ray

 

Mushroom stock and vegetable stock are now available

on soup aisle of market in 1 quart paper containers.

They are both rich and deep in color. These stocks are

necessary for the preparation of this dish.

 

You will need 2 (1-quart) containers.

2 ounces dried porcinis (look for these in produce

department)

1 quart mushroom broth or vegetable stock

1 tablespoon (1 turn around the pan) extra-virgin

olive oil

1 tablespoon butter

1 shallot, finely chopped

1 cup arborio rice

1/2 cup dry Sherry

4 sprigs fresh thyme, leaves chopped to about 2

tablespoons

1/2 cup (3 handfuls) grated Parmigiano-Reggiano

Coarse salt and pepper

 

Place dried porcinis and stock or broth in a saucepan

and bring stock to a boil. Reduce heat to low and

simmer.

 

In a large skillet, heat oil and butter over medium to

medium high heat. Add shallots and saute 2 minutes.

Add arborio rice and saute, 2 or 3 minutes more. Add

Sherry and cook the liquid completely absorbed. Add

several ladles of hot stock or broth and reduce heat

slightly. Simmer, stirring frequently until liquid is

absorbed.

 

Remove mushrooms from water and reserve cooking

liquid. Coarsely chop the porcinis and add them to the

rice. Continue to ladle broth into arborio, half the

remaining amount at a time. Stir mixture each time you

add broth and remove from heat when the rice is cooked

to al dente. Cool and store any remaining liquids if

there are any.

 

The ideal total cooking time for perfect risotto is 22

minutes. The consistency should be creamy.

 

Stir in thyme and a few handfuls of grated cheese.

Season your risotto with salt and pepper to your

taste. Serve creamy mushroom risotto from the hot pan

with warm, crusty whole grain breads.

 

 

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 22 minutes

 

 

 

 

=====

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