| 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
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