Name: Risotto with Porcini Mushrooms
Ingredients: 1 oz Dried porcini, soaked in 1; Cup hot water for 1 hour; 6 tb Unsalted butter, divided use; 1 tb Olive oil; 1 Medium red onion, peeled and; Chopped; 1 cl Garlic, peeled and chopped; 1/2 c Red table wine; 14 oz Arborio rice, about 2 cups; 6 c Meat or vegetable stock,; Heated, divided use; 2 ts Fine sea salt, or to taste; 1/4 ts Freshly ground black pepper,; Or to taste; 4 tb Chopped flat-leaf parsley; 2 oz Parmigiano-Reggiano (about; 1/2 cup), grated

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs	Italian	Rice, Italian	9	Servings

INGREDIENTS

1	oz	Dried porcini, soaked in 1
		Cup hot water for 1 hour
6	tb	Unsalted butter, divided use
1	tb	Olive oil
1		Medium red onion, peeled and
		Chopped
1	cl	Garlic, peeled and chopped
1/2	c	Red table wine
14	oz	Arborio rice, about 2 cups
6	c	Meat or vegetable stock,
		Heated, divided use
2	ts	Fine sea salt, or to taste
1/4	ts	Freshly ground black pepper,
		Or to taste
4	tb	Chopped flat-leaf parsley
2	oz	Parmigiano-Reggiano (about
		1/2 cup), grated

INSTRUCTIONS

1. Drain, reserving the liquid, and rinse the mushroom well. Cut them into
strips.
2. Heat 3 T of the butter and the olkive oil in a large (12") skillet or
saute pan, and add the onion and garlic.  Saute gently for 2 minutes, add
the wine, and continue stirring until the wine has almost disappeared.
3. add the srborio rice and saute 1 minute, stirring constantly. still
stirring, add a large (6-ounce) ladle of meat or vegetable stock. When the
stock has disappeared, adde the rehydrated drained porcini, and still
stirring, another ladle of stock.  When the stock has been absorbed, add
the mushroom liquid through a fine strainer. Continue adding stock as
needed until the rice is cooked, about 20 minutes. You may not need all the
liquid, or you may need more.) The rice is cooked when it is tender and
creamy with a slightly crunchy center. Add the salt and pepper.
4. Remove from heat, stir in parsley and remaining butter until well mixed,
then stir in the Parmigiano-Reggiano and serve.
FOR EXTRA LIGHT: Eliminate the butter, use 1-1/2 T olive oil, and reduce
the Parmigiano-Reggiano by half.
MAKE IT AHEAD: You can make the risotto up to 2 hours in advance through
Step 3, reserving 1 cup of stock.  Wheen you are ready, heat the risotto,
stir in the reserved stock, and proceed with Step 4.
SERVING SUGGESTION: For a light luncheon or supper, serve with a Caesar
salad.  If you want to serve as a first course, serve a very small portion,
followed by grilled chicken, meat, or fish.
NUTRITUTIONAL INFORMATION (per serving, based on 9 servings): 304 calories,
11.5 grams fat, 6.1 grams saturated fat, 25 milligrams cholesterol, 1247
milligrams sodium, 34% calories from fat.
SOURCE: HomeChef, Newport Beach, "The Essential Series " stocks and sauces
class, as published in the Orange County Register.
Posted to MM-Recipes Digest  by Jack Elvis <jackelvis@moonlink.net> on Feb
06, 1998

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