INGREDIENTS

INSTRUCTIONS

Recipe by: Gourmet, March 1996 *NOTE: Rosso di Montalcino wine works well.
In a small bowl, soak porcini in boiling water 30 minutes. Pour soaking liq
through a fine sieve lined with a dampened paper towel or coffee filter int
bowl and reserve. Wash porcini under cold water to remove any grit and pat
Chop porcini fine.
Chop fine 1/4 pound cremini or white mushrooms (about 1-1/2 cuos) and reser
Depending on size, halve and/or quarter remaining 1-1/4 pounds cremini or w
mushrooms, and in a large heavy skillet cook in 4 tablespoons butter with s
and pepper to taste over moderate heat, stirring, until tender, 5 to 10 min
Remove skillet from heat and reserve mushrooms in skillet. (They will be re
just before serving.)
On a large sauce pan heat broth and keep at a bare simmer.
In a 5- to 6-quart heavy saucepan, cook pancetta over moderate heat, stirri
minutes. Add reserved finely chopped cremini or white mushrooms, remaining
tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and
stirring until onion is softened. Stir in rice and cook, stirring, until co
well with fat, about 1 minute. Add 1 cuop wine and cook, stirring constantl
until absorbed. Add remaining cup wine and cook, stirring constantly, until
absorbed.
Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Co
cooking and adding broth, 1/2 cup at a time, stirring constantly and lettin
each addition be absorbed before adding next, until rice is tender and
creamy-looking but still al dente, 20 to 25 minutes.
About half way through cooking, add reserved porcini soaking liquid and cho
porcini, stirring constantly until liquid is absorbed, and continue cooking
adding broth in same manner.
During last few minutes of cooking, reheat reserved cremini or white mushro
skillet over moderate heat, stirring, until hot, and stir in parsley and sa
pepper to taste. Stir grated Parmesan and salt and pepper to taste into ris
Serve risotto immediately, topped with cremini or white mushrooms and garni
with Parmesan curls and rosemary sprigs. Serves 6.

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