Risotto with Dried Mushrooms2014-09-23
- Servings : 4
- Prep Time : 5m
- Cook Time : 45m
- Ready In : 50m
Goes great with Seared Steak w/ Marsala Sauce. -Kasha
- 8 oz of Arborio Rice
- 2 cans of chicken or vegetable stock (plus water if needed)
- 2-3 tablespoons of olive oil
- 1/2 cup Vermouth or White wine (Or red wine if you are making with the steak.)
- handful of dried mushrooms
- 2-3 tablespoons of butter
- 1/2 -3/4 cup of Parmesan cheese
- salt & pepper to taste
Heat chicken stock in a pot until gently boiling. Use some to reconstitute the mushrooms in a small bowl or cup.
Heat a large, wide skillet to medium. Add olive oil. Add rice. Cook rice until it looks chalky and feels like it is gripping at itself, it should start to smell nutty. Add wine. Allow the alcohol to burn off. Start adding the stock to the rice a few ladlefuls at a time. Allow the rice to absorb the stock before adding more. Make sure that you do most of the stirring when the stock is almost fully absorbed to get the rice to release its starches. Stir often but not constantly.
While the first addition of stock is being absorbed, mince the reconstituted mushrooms and add them to the rice. Also, add the soaking liquid, making sure that you don't let any grit/sediment into the rice.
Depending on the weather the rice may need more liquid to cook fully. Once you've added all of the stock, taste a bit of the risotto. If it still has a bit of a bite to it (like pasta) bring some water or more stock back to a boil and continue to add until all of the rice is fully cooked. Risotto should be soft and creamy.
Turn off the heat. Stir in the butter in pieces. Stir in the cheese. Then add salt & pepper to taste.