Italian-style risotto is cooked long and slow, with constant stirring involved, but the end results are so worth the extra effort.
6 to 8 cups chicken broth
5 ounces dried mushrooms (porcini or other wild dried mushrooms)
2 tablespoons olive oil
1 small onion, minced
2 garlic cloves, finely minced
2 cups arborio rice
1/2 cup white vermouth
2/3 cup freshly grated Parmesan
Salt and freshly ground pepper
Freshly grated Parmesan for serving (optional)
- Heat the broth and ladle 2 cups into a medium bowl. Add the dried mushrooms and soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat.
- Pat soaked mushrooms dry and sauté in a large skillet with 1 tablespoon olive oil.
- Heat remaining olive oil in a large, heavy saucepan over medium heat. Add onions and cook until softened.
- Add garlic and rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes.
- Add vermouth and stir until absorbed by rice.
- Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed.
- Fold in sautéed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle individual servings with Parmesan, if desired.
Makes 4 to 6 servings.