Risotto with sautéed mushrooms
1 oz. dried mushrooms,
soaked in beef stock for 30 minutes,
drained, rinsed, stock reserved
2 Tbsp. unsalted butter
1 Tbsp. olive oil
8 oz. cremini mushrooms,
sliced
2 Tbsp. unsalted butter
½ medium onion, peeled and
thinly sliced
1-1/2C Arborio rice
1/2C white wine
1C reserved mushroom
liquid
5 – 6C chicken stock
1/3C cream (see Note)
1/2C Parmesan cheese,
grated and 1/2C shaved
2 Tbsp. fresh basil
leaves, cut in julienne strips
Heat 2 tablespoons of
butter and olive oil in a sauté pan, add the dried and cremini mushrooms, salt
and pepper to taste, and sauté on high heat until golden. Transfer to a dish and reserve. Add the additional butter to the sauté pan
and heat, add the onion and sauté until tender.
Add the rice and additional butter as needed and sauté until the rice is
coated with the onions and butter. Add
the white wine and bring to a boil.
Reduce until almost all the wine has been absorbed. Begin adding first the mushroom stock and
then the stock, ½ cup at a time. Let the
stock almost become absorbed by the rice before adding additional stock.
Once the rice is tender
stir r in the mushrooms and basil. Turn off
the heat and stir in grated Parmesan cheese.
Divide the risotto among plates and sprinkle with shaved parmesan
cheese.
MAKES: 6 – 8 servings
Note: If you prefer a very creamy risotto add 1/3C
cream to the risotto before adding the mushrooms and cheese.
