Risotto with Mushrooms
Risotto coi Funghi
Region: Italy, Veneto
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Easy but long cooking time

This an antique recipe from Venice that is quite an amazing preparation. These flavors of the mushrooms permeate the rice throughout and each bite is like a little taste of heaven. One naturally eats this risotto slowly and has it with a very nice Barolo, Amarone, or a white Pinot Grigio. If the mushrooms I call for are not available, at least use a variety of whatever mushrooms are available.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 45 minutes

1/4 cup unsalted butter     2 teaspoons truffle oil     1/4 pound small fresh morel mushrooms     1 ounce dried porcini mushrooms, soaked intepid water for 20 minutes, drained and sliced, water saved       Salt and freshly ground black pepper

3 tablespoons finely chopped white onion     1 cup Arborio rice     4 to 5 cups beef broth     1/2 clove garlic, finely chopped     1/4 cup finely chopped fresh parsley leaves     1/3 cup freshly grated Parmigiano-Reggiano cheese

1. In a skillet, melt 2 tablespoons butter over medium heat, then cook the mushrooms until soft, seasoned lightly with salt and pepper, about 8 to 10 minutes, stirring occasionally. Stir in the truffle oil.

2. In a casserole, melt the remaining butter over medium heat then cook the onion until translucent, about 4 to 5 minutes, stirring. Add the rice, stir to coat with the butter and then boiling beef broth, a cup at a time, and cook until al dente, adding more broth as the previous batch gets absorbed and the reserved mushroom broth. Add the salt, pepper, mushrooms, parsley, and garlic. Cook for a minute then right before serving add the Parmigiano-Reggiano cheese. Stir well and serve.

Variation: 

Note: 

Posted: 01/10/2007

Needed Recipes:

Beef Broth