Lemon Mushroom Risotto

I was in awe the other day when I realized I’ve had this blog for over a year, and have yet to post a risotto recipe. Risotto is one of my favorite things to prepare because it’s so diverse and always a crowd pleaser. It also takes a bit of time and patience to make, rendering a product of some true TLC. I’ve tested out other sorts of risotto with saffron, shrimp and pancetta, but this dish is my one and only original, the first risotto I’ve ever prepared. I made it Wednesday night for E and it turned out just as well as I remembered. It’s so hearty that you can enjoy it on its own, or with a salad/vegetables. I made an arugula salad and it was a nice pairing. Enjoy.

Can serve 2-4 as a main, or more as a side

Ingredients:

2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth (or substitute vegetable broth if need be)
1/2 stick (1/4 cup) unsalted butter
1/2 lb mushrooms (oyster, cremini, shiitake, whatever you like)
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preparation:

Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid into a glass measure and reserve.

Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.

Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.

Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)

Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

Recipe adapted from Gourmet Magazine via Epicurious.com.

Filed under Pasta, Recipes, Rice |