| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Taste1 | 6 | servings | |
INGREDIENTS
| 2 | pk | Dried porcini mushrooms -; (0.35 oz ea) |
| 5 | c | Veal or beef stock; preferably homemade |
| 8 | Fresh thyme sprigs; plus | |
| Additional thyme for garnish | ||
| 4 | Fresh sage sprigs; plus | |
| Additional sage for garnish | ||
| 2 | Bay leaves | |
| 1/4 | c | Olive oil |
| 3 | lg | Leeks; white, pale green part only, washed thoroughly, |
| Quartered lengthwise; and sliced thin, – (abt 2 cups) | ||
| 2 | Garlic cloves; minced | |
| 3/4 | lb | Cremini or portobello mushrooms; thinly sliced |
| 2 | Anchovies; drained, and | |
| Mashed to a paste | ||
| 1 1/4 | c | Superfino rice |
| 1/2 | c | Dry red wine |
| 3 | tb | Unsalted butter; softened |
| 1/3 | c | Freshly-grated Parmigiano-Reggiano |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl. Strain the soaking liquid through a coffee filter to remove any grit. (You should have a generous 1/3 cup liquid). Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer. Heat the olive oil in a heavy 2- to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick). Stir in the rice and cook, stirring constantly, for 2 minutes. Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute. Stir in the chopped dried mushrooms. Remove the herb sprigs from the stock with a slotted spoon or tongs. Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking. Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste. Garnish risotto with the additional thyme and sage sprigs and serve immediately. This recipe yields 6 portions as a first course. Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast 01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-29-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”