Posted By Joel on May 15, 2009

Recipe:  Mushroom Risotto

Risotto!  Is there anything in all of Italian cooking with a more meditative cooking process?

The making of risotto has a way of bringing one’s attention to the here and now in a condition of effortless concentration.

Ingrediants are few, but technique and timing are important.

About 20 minutes.

Have at hand:

Plenty of hot chicken broth, preferably home made.  If you use store bought, it’s OK, but shoot for organic, low salt chicken broth.
Dried porcini mushrooms, soaked in warm water, finely minced
Fresh mushrooms, finely minced
Onion, finely minced
Arborio, Carnaroli, or Vialone rice - I generally plan for 1/3 cup of uncooked rice per person
Olive oil
White wine
Butter, room temp
Grated Parmiggiano or Pecorino cheese

Preparation:

Over medium low heat, warm the pan for a couple of minutes.  Put in a some olive oil,  enough to saute the onion.  Add the onion and saute for about 3 minutes or till translucent. Now add the uncooked rice, stirring a bit with a wooden spoon. Look closely at the grains of rice: when they are translucent around the ends and still opaque at the very center - takes only 1 to 2 minutes - pour in some white wine. Stir.  Let the wine nearly evaporate.

Meditation begins:

Using a ladel, move some hot chicken broth into the rice, just enough to keep the rice moist and creamy, but NOT so much that the rice is loose and soupy.  Add the mushrooms.  The broth will soon be absorbed by the rice. Meanwhile, stir and Don’t let the rice consistency dry out.

Put more chicken broth in just ahead of where the rice begins to tighten up, again adding just enough to keep the rice moist and creamy. Keep stirring.  Repeat this process until the rice is cooked slightly al dente, about 20 minutes.

NOTE:  I find it really improves the final consistency of the risotto to energetically shake the pan now and again during cooking, moving the mixture around as you continue to stir.

When the rice is cooked, finish by stirring in a generous amount of butter and the grated cheese.  Test for salt / pepper.

Serve with extra grated Parmiggiano or Pecorino at the table.

Wine Pairing Suggestions:

The earthy-ness of mushroom risotto pairs wonderfully with Chianti or Chianti Classico, Rosso di Montalcino, Rosso di Montepulciano, Carmignano, Valpolicella, Barbera, or Nebbiolo Langhe.

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