Mushroom risotto
This madeira infused mushroom risotto is an earthy fragrant treat. I use a variety of fresh and dried mushrooms to layer the mushroom flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 2 quarts chicken or vegetable stock
- 1ounce dried mushrooms, such as porcini, chanterelles or mixed mushrooms
- 1 cup Madeira wine
- 4 T olive oil, divided in 2 portions of 2T each
- 2 T unsalted butter
- 1 pound of fresh mushrooms, porcini, chanterelles, baby portobellos, chopped into 1/2” chunks
- 1 T chopped fresh thyme
- 1 onion, finely chopped
- 6 cloves garlic, finely chopped
- 2 cups arborio or carnaroli rice
- 1/2 cup grated good quality parmesan cheese, (preferably parmigiano-reggiano) plus more to pass around
- A few handfuls of fresh arugula
Instructions
- Put chicken stock in a large pan and bring to a near boil. Reduce to simmer.
- Rinse the dried mushrooms and then soak them in madeira for 20 minutes. When the mushrooms have softened, strain the mushrooms through a piece of cheese cloth, retaining the residual madeira. Chop the rehydrated mushrooms into 1/4 inch pieces.
- Sauté both the dried and fresh mushrooms in 2 T olive oil and 2 T butter until tender, about 10 minutes. Stir in fresh thyme. Turn off heat.
- Heat 2 T of olive oil in a large heavy bottomed pot, such as a dutch oven. Add onions and saute until soft, but not brown. Add garlic and sauté briefly, taking care not to brown.
- Add rice to onion and garlic mixture, stirring to coat each grain with oil. Cook about 3 minutes. Rice will be translucent on the edges with a solid white core.
- Add residual madeira, stirring until absorbed. Once madeira is absorbed, add chicken stock, one ladle at a time, stirring after each ladle until stock is incorporated, before adding next ladle.
- Continue adding stock and stirring for 20 to 30 minutes until rice is tender and creamy. Briefly reheat mushroom mixture and add to rice right before rice is done. Rice should be al dente. Cooked through, not crunchy and not over cooked.
- Remove risotto from heat and stir in 1/2 cup grated cheese. Reserve remaining half cup of grated cheese to pass at the table.
- To serve, put a small bed of fresh arugula on each plate. Top with a scoop of risotto.
Find it online: https://somethingnewfordinner.com/recipe/mushroom-risotto/