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Red Wine and Shiitake Risotto with
Winter Vegetable Broth

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Bardwell, John
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White, Lisa
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Red Wine and Shiitake Risotto with
Winter Vegetable Broth
RoxSand Scocos


Great Women Chefs: Marvelous Meals
and Innovative Recipes from the Stars of American Cuisine

by Julie Stillman, 1996, Turner Publishing, Inc.

Serves 8

“A classic paniscia from Novara, Italy – this recipe merges two dishes – risotto cooked in red wine, and minestrone. On the original dish, the components are
mixed together before serving; here they are prepared separately.”

Mushroom Broth
1/4 cup olive oil
4 cloves garlic
1 onion, quartered
4 cups coarsely chopped mushrooms, including stems
Bouquet garni [parsley, thyme and bay leaf tied together
or placed in a cheesecloth bag]
Black peppercorns
Pinch kosher salt

Vegetable Broth
1/4 cup olive oil
Salt and freshly ground black pepper
1 parsnip, peeled and diced
1 small bunch thyme (tied)
1 leek (white part only) diced
1 cup diced rutabaga or turnip
1 cup Brussels sprout leaves
1 cup cannelloni beans, cooked and drained
1 cup peeled, deeded, and diced tomato
8 cups mushroom broth
Salt and freshly ground black pepper

Risotto
1/2 cup olive oil
4 cups shiitake mushroom caps, sliced (use stems for broth)
2 tablespoons chopped garlic
1 1/2 large onions, diced
1/2 cup red wine
2 cups Arborio rice
6 cups boiling mushroom broth
2 cups grated Parmesan cheese, plus more to taste
1/2 cup (1 stick) unsalted butter
Salt and freshly ground black pepper
Fresh herb sprigs, such as thyme or rosemary

To make mushroom broth: In a large stockpot, heat olive oil over high heat. Add garlic, onions, and mushrooms and sauté until vegetables are tender. Cover with 15 cups water. Add bouquet garni, peppercorns and salt. Bring to a boil. Reduce heat and simmer 1-2 hours. Strain.
To make vegetable broth:  Meanwhile, in another large stockpot heat olive oil over medium heat. Add parsnips, thyme, leeks, and rutabaga or turnip and sauté until the vegetables are translucent, about 5 minutes. Add Brussels sprouts, beans, and tomatoes and sauté for 1 minute more. Add the 8 cups mushroom broth and simmer while preparing risotto. Season to taste.
To make risotto:  In a large pot, heat olive oil over medium heat. Add shiitake caps, garlic, and onions, cover and steam until translucent, about 1-2 minutes. Remove cover and gently brown vegetables until they turn a rich amber color. Add wine and cook until liquid is reduced by three-quarters. Add rice, increase heat to high, and sauté until rice kernels are glazed. Add 6 cups boiling mushroom broth one ladle at a time, allowing each ladle to cook into rice, stirring continuously. When all the broth has been absorbed and rice is tender, stir in Parmesan and butter. Season with salt and pepper to taste. Risotto will be very creamy.
To serve:  Spoon a cup of the risotto into each shallow bowl. Ladle 1 cup of vegetable broth around it. Garnish with fresh herbs and additional Parmesan is desired.  Serve piping hot.