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RISOTTO WITH PORCINI, SHIITAKE AND VIN SANTO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Boletes Shiitake
Amount Measure Ingredient -- Preparation Method
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4 cups chicken stock -- heated to simmer in
saucepan
4 tablespoons virgin olive oil
1/2 medium red onion -- finely chopped
1/2 pound fresh porcini mushrooms
1/2 pound fresh shiitake mushrooms
1 1/2 cups Italian arborio rice
4 tablespoons sweet butter
1 cup vin santo
1/2 cup freshly grated Parmigiano Reggiano
Heat all chicken stock to simmer and place on back burner at low temperature.
In a heavy bottom 12 to 14-inch saute pan over medium flame, heat 4 tablespoons
virgin olive oil, add chopped onion, and saute until translucent but not
browned.
Add mushrooms and saute until lightly browned but not fully cooked. Add rice
and stir over heat one minute to coat thoroughly. Add a 4-ounce ladle of warm
chicken stock and, stirring constantly, allow it to cook, boiling slowly until
it dissipates. When it is gone, add another ladle of broth and repeat until
rice is quite al dente (about 12 to 14 minutes). Add butter, vin santo and
Parmigiano Reggiano and bring to boil again, continuing to stir until rice is
done, firm and tender all the way through.
Yield: 4 servings
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