Porcini and leek risotto

Ingredients

  • 1 rice cup arborio rice
  • 1 clove garlic, finely chopped
  • 1/4 onion, chopped
  • 1 pkg dried porcini mushrooms
  • 3 leeks, light green parts only
  • 1/4 cup white wine
  • 1 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 grated Parmigiano Reggiano

Method

  1. Soak mushrooms in small bowl of warm water.  It's easier to break the larger pieces before soaking
  2. Slice the leeks into 1/2 inch rounds, and wash under running water to remove any grit between layers
  3. Sweat the garlic and onion in olive oil and half the butter over low heat until just before brown
  4. Add the rice and stir for a couple minutes
  5. Add white wine and cook until wine has bubbled away
  6. Add chicken broth and liquid from the mushrooms, and bring to boil.  Simmer, stirring occasionally
  7. After about 10 minutes, add the leeks to the rice
  8. When the rice is almost done, add the mushrooms and salt to taste
  9. Ideally you have timed the adding of additional water so that the rice finishes cooking as the water is almost gone.  It should take a couple seconds for the now-thickened liquid to re-cover the bottom of the pan if scraped away
  10. Remove from heat.  Add in remaining butter, stir until melted.  Stir in grated cheese, and serve with freshly ground pepper

Notes

  1. Most recipes will tell you the key to good risotto is to stir constantly.  I've not found a difference between constant stirring, and stirring every five minutes or so.  But that could just be my unsophisticated palate
  2. Most recipes will also tell you to add water / broth a slow pace.  I guess this gives you more leeway so you don't end up with too much water.  But you can start with at least 2x water / broth and then add slowly towards the end.  You don't need to be so careful in the beginning

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