Saturday, January 9, 2010

Mushroom risotto

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I made this over the holidays with my dad. We used the turkey stock he made after Christmas instead of chicken broth. It turned out really well. I think the secret is to include the mushroom broth that comes from soaking dried mushrooms. You could also add garlic. Another secret: do not rinse the rice. Usually I wash rice four or five times or until its water runs clear, but with risotto, you don't want to wash off the starches because they are what gives this dish a creamy consistency.

Mushroom risotto
Serves six

pat of butter
1 Tbsp olive oil
handful of dried wild mushrooms
4 cups turkey stock
1/2 red onion, finely chopped
1 2/3 cups arborio rice
2 1/2 cups of mushrooms, sliced
pinch of pumpkin spice
finely chopped parsley
grated parmesan

Bring the turkey broth to a boil in a stock pot and turn down to maintain at a low simmer.

Soak the dried mushrooms in 2 cups of boiling water from the kettle for about 10 minutes or until soft. Drain but keep the resulting mushroom broth and set aside. Slice the soaked mushrooms. Bring the mushroom broth to a simmer in a small saucepan.

Add the butter and olive oil to the bottom of a large, high-sided frying pan. Cook the onion until glassy (a couple of minutes). Add the rice and turn down the heat. Mix in the rice until it looks like every grain is coated with oil.

Add the fresh mushrooms and pumpkin spice (we used this because we didn't have nutmeg). Season with salt and pepper and stir for a couple of minutes. Add the sliced soaked mushrooms and their broth. Cook, stirring, until all of the liquid has been absorbed.

Add a ladleful of turkey stock and stir the rice continuously until all of the stock has been absorbed. Repeat with another ladleful. Continue until all of the stock has been added and the rice is al dente. This will take about 20 to 25 minutes. The actual amount of stock you need may vary.

Remove the risotto from the heat and garnish with parmesan and parsley. Serve.


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