- Written by Cynthia Presser
Don't be fooled by the rustic appearence of this dish. This risotto is very elegant and fragrant. It's perfect for a small gathering around the stove.
- • 1 oz dried porcini mushrooms
- • 2 cups boiling water
- • 3 cups chicken stock
- • ¼ cup extra-virgin olive oil
- • 1 pound fresh small portabella mushrooms, thinly sliced
- • 1 thyme sprig
- • Salt and fresh ground pepper
- • 1 shallot, minced
- • 2 garlic cloves, minced
- • 1 cup Arborio rice (7 ounces)
- • ¼ cup dry white wine
- • 1 bay leaf
- • 1 tablespoon unsalted butter
- • 1 tablespoon mascarpone
- • 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- 2 tablespoons scallions, finely chopped (optional)
Soak the dried porcini in the boiling water until softened, 10 minutes. Drain, reserving 1 ½ cup of the soaking liquid; rinse the mushrooms to remove any grit. Finely chop the porcini and set aside. Pour the soaking liquid into a medium sauce pan, stopping before you reach the sediment at the bottom. Stir in the chicken stock. Warm the stock over low heat.
In a large skillet, heat 2 tablespoons of olive oil. Add the portabellas and thyme and cook over high heat, stirring, until softened and golden, 8 minutes. Discard the thyme. Season it with salt and pepper. Transfer to a small bowl, keeping it warm.
In the same skillet, heat 2 tablespoons of the oil until shimmering. Add the shallot and the garlic and cook over moderate heat, stirring, until softened, 2 minutes. Add the rice and dried porcini and stir to coat. Add the wine and bay leaf and cook until the wine has evaporated. Add about one-fourth of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock in batches, stirring constantly until the rice is all dente and suspended in a creamy sauce, about 20 minutes. Discard the bay leaf. Stir in the butter, mascarpone and cheese. Season it with salt and pepper. Sprinkle with the scallions.
Serve it immediately with a large spoon of the portabellas on top of each individual risotto plate.This dish tastes especially great with a glass of Cabernet Sauvignon.
I love to make risotto for small parties of up to 6 people, because everyone gathers around the stove to watch the process of making it! It's so fun!
Amount Per Serving:
Total Fat 35.8 g
Cholesterol 32.8 mg
Sodium 746.3 mg
Potassium 414.6 mg
Total Carbohydrate 23.3 g
Dietary Fiber 0.9 g
Sugars 3.8 g
Protein 18.5 g