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"To cook is to create. And to create an act of ingenuity, and faith."


Risotto with Porcini, Portobello Mushrooms
and Red Wine




"If you think you are a mushroom, jump into the basket."
~ Russian Proverb

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Risotto with Porcini, Portobello Mushrooms and Red Wine
Adapted from "Sunday Dinner"
by Barbara Scott-Goodman and Mary Goodbody, 1998, Chronicle Books
Recipe courtesy StarChefs

Rare and Out of Print Books

Yield: 6 servings

1 cup (4 ounces) dried porcini mushrooms
3 1/2 tablespoons olive oil
1 pound portobello mushrooms, sliced
2 cloves garlic, sliced
1/2 cup flat-leaf parsley, chopped
2 tablespoons fresh lemon juice
1 quart chicken broth, homemade or canned
5 1/2 tablespoons unsalted butter
1 red onion, diced
1 1/2 cups uncooked Arborio rice
1/2 cup dry red wine
1/2 cup Parmesan cheese, freshly grated
Salt and freshly ground black pepper to taste

Soak the porcini mushrooms in 1 cup of warm water for 15 to 20 minutes. Remove the mushrooms and set aside. Strain the mushroom juice through a sieve lined with cheesecloth and set aside.
Heat olive oil in a large sauté pan over medium heat and sauté the portobello mushrooms for about 15 minutes until they begin to soften. Add garlic and porcini mushrooms and cook for 3 or 4 minutes until the garlic softens. Add half of the mushroom juice and cook for about 10 minutes, or until the liquid is reduced to about 1 tablespoon. Add the parsley and lemon juice, season to taste with salt and pepper and stir to combine. Set aside, covered, to keep warm. To insure that the mushroom mixture stays warm, put it in a 200°F oven rather than covering it.
In a saucepan, bring the chicken stock to a boil over high heat. Reduce the heat and simmer while making the risotto.
In a large saucepan, melt 4 tablespoons of the butter over medium heat and sweat the onion for about 5 minutes, just until softened. Remove pan from the heat and add the rice, stirring until it is well coated with butter. Return to the heat and stir in the remaining mushroom juice. Add 2 ladles full of hot stock (about 1/2 cup), stirring constantly, until the rice absorbs nearly all of the liquid. Continue adding more simmering stock, a ladle full or two at a time. Make sure not to add more stock until the previous amount is absorbed by the rice. When nearly all of the stock has been added, the risotto will be creamy, but the individual grains will be al dente. When the risotto reaches this point, stop adding stock.
Add the remaining 1 tablespoon of butter and the wine, stirring until both are absorbed. Add the warm mushroom mixture and the Parmesan and stir gently, careful not to overmix.
Serve immediately in large pasta or soup bowls. If desired, additional Parmesan cheese may be grated over the top before serving.

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