Mushroom Risotto

Name: Mushroom Risotto
Cuisine: American
Ingredients: 2 Tbs unsalted butter; 1/2 lb mushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced; 1 package dried porchini mushrooms; 1 cup hot water; 2/3 cup dry white wine; 4-5 cups vegetable stock; 1/2 small onion and 1 large clove of garlic or 1 large shallot, finely chopped; 1 1/2 cups arborio rice; 1/3 cup Parmesan cheese; to taste Salt and pepper; 2 Tbsp fresh parsley, chopped; 8 oz mascarpone cheese, optional

Dean Street Kitchen @DeanStreetKitchen

Brooklyn

Mushroom Risotto

Dean Street Kitchen @DeanStreetKitchen

Saved

Ingredients

2 Tbsunsalted butter
1/2 lbmushrooms - shitake, chanterelle, oyster, crimini, and/or baby bell, cleaned and sliced
1 packagedried porchini mushrooms
1 cuphot water
2/3 cupdry white wine
4-5 cupsvegetable stock
1/2small onion and 1 large clove of garlic or 1 large shallot, finely chopped
1 1/2 cupsarborio rice
1/3 cupParmesan cheese
to tasteSalt and pepper
2 Tbspfresh parsley, chopped
8 ozmascarpone cheese, optional

Saved

Steps

1

Bring stock to a simmer in a sauce pan. Add the dried mushrooms to to the cup of hot water and soak until softened and re-hydrated. Reserve the soaking liquid.
2

Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add fresh mushrooms, re-hydrated mushrooms, onion and garlic or shallot. Saute until softened, about 5 minutes. Add rice and stir to combine.
3

Add wine and bring to a boil and cook, stirring, until liquid is reduced by half. Add the mushroom liquid, 1/2 cup at a time, stirring enough to prevent the rice from sticking to the pan. Once the liquid is almost completely absorbed, add the vegetable stock, 1/2 cup at a time, stirring almost constantly to create a creamy sauce. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This will take 25-30 minutes. The rice should be just cooked and slightly chewy.
4

Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with a generous dollop on mascarpone and a sprinkle of chopped parsley.