Last week a friend of mine asked for a risotto recipe that you don’t have to laboriously stir. I make this all the time.
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
Wild Mushroom Risotto
1 lb Porccini mushrooms
2 Tbs butter
1/3 cup onion, finely chopped
2 lbs Arborio rice
½ cup dry white wine
10 cups low-sodium chicken stock – simmering
4 Tbs olive oil
1 clove garlic, crushed
2 bay leaves
salt & pepper to taste
2 tsp flat leaf parsley
Preheat oven to 500°.
Cut mushrooms – 1 “ cubes, 4 – 5 cups, set aside.
Heat butter and onion in oven proof dish until wilted, add rice and stir. Add wine – cook 2 minutes until wine is absorbed. Add 10 cups of broth and cook over moderate heat – briefly. Place in oven to cook for 8 minutes.
Meanwhile, heat olive oil in a skillet, add garlic and bay leaves and cook briefly, then add mushrooms – cook 2 minutes, add salt, pepper and parsley. Cook 1 minute. Remove garlic and bay leaves.
Remove rice from oven, and add mushrooms with a slotted spoon to rice. Continue to cook rice on stove for 2 – 5 minutes. Serve with Parmesan cheese.