Joy's first Mushroom Risotto

My friend Joy came over for a cooking date earlier this week to learn how to make risotto. We picked out a Fresh Mushroom and Dried Porcini recipe from one of my favorite cookbooks: Risotto by Judith Barrett and Norma Wasserman. So delicious!

Risotto scares a lot of folks because of the constant stirring and adding of stock. If you add stock too quickly you get a gummy gooey mess. I once got a great tip that has made all the difference. As the risotto cooks, make sure you can "part the sea" of rice cleanly with your spatula, leaving the bottom of the pan exposed before adding more stock. If the rice stays parted, it's time for stock. If the "sea" melts away, keep stirring. My other tip is that homemade stock makes all the difference.

Fresh Mushroom & Dried Porcini Risotto

serves 4

Condimenti

1/3 ounces dried porcini (I'm liberal with the Porcini- adding more is fine)

2 tablespoons unsalted butter

4 ounces shitake or other wild mushrooms, stems removed  and sliced (about 2 cups). White button mushrooms can also be used.

1/4 cup half & half

Salt and freshly ground pepper 

1/3 cup freshly grated parmigiano reggiano - plus more to pass at table

1 tablespoon chopped fresh parsley

Brodo

4 cups homemade chicken stock (unsalted)

1 cup porcini liquid, strained

1/2 cup dry white wine or stock

Soffrito

2 tablespoons unsalted butter

1 tablespoon olive oil

1/3 cup finely minced onion

Riso

1 1/2 cups Arborio rice

1. Condimenti

Place porcini in a small bowl and cover with 1 cup boiling water. Let stand for 30 minutes. Carefully lift the porcini from the liquid, chop roughly and set aside. Retain the liquid for step 2. 

Heat the butter in a small skillet over moderate heat. When it begins to foam, add the fresh mushrooms and cook, stirring for 3 to 5 minutes, until the mushrooms are soft and the liquid they give off has almost completely evaporated. Add the porcini to the pan with the fresh mushrooms and continue cooking for about 2 minutes longer. Add the cream and simmer until it is reduced slightly and thickened. Add salt and pepper to taste. Turn off the heat and set aside. 

2. Brodo

Strain the porcini liquid into a saucepan with the broth. Bring the broth and porcini liquid to a steady simmer.

3. Soffritto

Heat the butter and oil in a heavy 4-quart sauté pan over moderate head. Add the onion and sauté for 1 to 2 minutes, until it begins to soften, being careful not to brown it.

4. Riso

Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup (here's where the "parting of the sea" happens), reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking. 

After about 18 minutes, when the rice is tender but still firm, add the final bit of broth and the condimenti (mushrooms, cream, parmesan, parsley) and stir vigorously to combine with the rice. Taste and adjust seasonings. Serve immediately, grinding black pepper on top of each serving and topping with more cheese, as desired.