Wild Mushroom Risotto (fine Cooking)

Truth renews the mind. Indeed, the truth which would affect the heart, which moves the heart, which changes the heart, must first enter through the vestibule of the mind if it would enter the sanctuary of the heart. The intention of truth preached is to affect the emotions and the will and the heart and the whole of our humanity…and thus preaching must come first through the mind. It makes its appeal through the mind; it enters through the mind – but it doesn’t simply stop with the mind.

John Armstrong

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Italian	Italian, Rice	2	Servings

INGREDIENTS

3	c	Chicken stock, more if
		needed * see note
1	oz	Dried porcini mushrooms, see
		directions
4	T	Butter
3/4	c	Arborio rice, about 2 cups
2	c	Assorted fresh wild
		mushrooms clean trim
		coa
2/3	c	Dry white wine
		Salt to taste
1/4		Flat-leaf parsley, chopped
2	T	Parmigiano-reggiano, freshly
		grated

INSTRUCTIONS

Soak dried porcini for 30 minutes in 1 cup warm water.  Drain porcini,
strain soaking liquid, and reserve.  Chop porcini.  Heat the chicken
stock along with the reserved strained porcini  soaking liquid; lower
the heat to a simmer.  In a medium, heavy gauge  saucepan over medium
high heat, melt 2 tablespoons of the butter.  Stir in the rice,
toasting just until it starts to sizzle and pop, about 1 minute.  It
should not color.  Stir the porcini and the fresh mushrooms into the
rice. Stir in the wine.  When almost all the liquid has disappeared,
after about 2 minutes, add just enough hot stock to cover the rice.
Lower the heat to maintain a vigorous simmer; stir occasionally.  When
the stock is almost gone, add enough to cover the rice, along  with a
pinch of salt. Check on the risotto every 3 or 4 minutes,  giving it an
occasional stir to make sure it isn't sticking to the  bottom of the
pan, and adding just enough stock to cover the rice  when the liquid
has almost disappeared. Continue this way until the  rice is just al
dente, about 20 minutes total cooking time. Bite into  a grain; you
should see a white pin-dot in the center. Take the  risotto off the
heat.  Add the remaining 2 tablespoons butter; stir  vigorously for a
few seconds.  Add the parsley, cheese, and more salt  if needed.  The
risotto should be moist and creamy, not runny. Stir  in more stock to
loosen the risotto if you like. Serve immediately.  Note:  For a very
intense mushroom flavor, use mushroom liquor  instead of chicken stock;
simmer 2 ounces dried porcini in 5 cups of  water for 5 minutes; let
sit 30 minutes off the heat and strain,  reserving the mushrooms.
Contributor:  "Fine Cooking" - 5/98  Posted to MM-Recipes Digest  by
Jack Elvis <jackelvis@moonlink.net>  on Apr 02, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1630 Calories From Fat: 472 Total Fat: 53.5g Cholesterol: 146.7mg Sodium: 1993.2mg Potassium: 1446.1mg Carbohydrates: 204.2g Fiber: 11.5g Sugar: 11.2g Protein: 72g