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Risotto of Wild Mushrooms, Parmesan and Basil

posted: 06/30/10
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Risotto of Wild Mushrooms, Parmesan and Basil
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Take Home Chef, Episode 46: Jill D.'s Menu

INGREDIENTS

FOR THE MUSHROOM STOCK:

  • 6 cups/1.5 liters water
  • 1 1/2 ounces/40 g dried morel and shiitake mushrooms
  • FOR THE RISOTTO:
  • 6 tablespoons/80 g butter
  • 1 portobello mushroom
  • Two 4-ounce packages Beech mushrooms or small button mushrooms -- trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons/25 ml extra virgin olive oil
  • 2 small shallots, finely sliced
  • 3 garlic cloves, crushed
  • 2 cups/390 g Carnoroli rice or Arborio rice
  • 3/4 cup/170 ml dry red wine
  • 2/3 cup/90 g freshly grated Parmesan cheese
  • 2 tablespoons/25 g mascarpone cheese
  • 3 tablespoons/5 g chopped fresh basil
  • Shaved Parmesan cheese, for garnish

PREPARATION:

TO MAKE THE MUSHROOM STOCK:

  1. Bring the water to a boil in a heavy large saucepan. Add the dried mushrooms. Cover and let stand for 30 minutes. Strain the mushroom stock into a medium bowl, discarding any sediment remaining at the bottom of the saucepan.
  2. Trim the stems off of the shiitake mushrooms. Slice the shiitake mushrooms and the morel mushrooms. Set the mushrooms aside. Keep the stock warm in a clean saucepan.

TO MAKE THE RISOTTO:

  1. Melt 2 tablespoons/25 g of butter in a heavy large saut? pan over medium-high heat. Add the fresh mushrooms and re-hydrated mushrooms, and saut? for 8 minutes or until the mushrooms are tender. Season the mushrooms to taste with salt and pepper.
  2. Meanwhile, heat the oil in a heavy large saucepan over medium heat. Add the shallots and saut? for 3 minutes or until tender but not brown. Add the garlic and saut? for 1 minute. Add the rice and stir for 1 minute.
  3. Add the red wine and stir constantly until the wine is almost absorbed, about 3 minutes. Add 3/4 cup/175 ml of the mushroom stock and cook, stirring constantly until it is absorbed. Continue adding the stock, 3/4 cup/175 ml at a time, until all of the stock has been absorbed and the risotto is creamy. This should take about 22 minutes.
  4. Once the rice is almost ready, add three-fourths of the mushrooms and reserve the remaining mushrooms for the garnish. The rice should be cooked to the point of being 'al dente' (the center of each grain of rice should be slightly firm to the tooth).
  5. Once it is al dente, remove the risotto from the heat and add the grated Parmesan cheese, mascarpone cheese and remaining 4 tablespoons/55 g of butter. Stir the risotto until the Parmesan cheese and butter melt and the risotto is creamy. Stir in the basil. Spoon the risotto into four warm serving bowls. Top with the reserved remaining mushrooms and shaved Parmesan cheese, and serve.
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