Mushroom Risotto
Arborio rice cooked ladle by ladle with a porcini-steeped broth and browned cremini, then beaten with butter and Parmesan off the heat. The finish should spread slowly on the plate, not mound.
- 1
Bring the porcini and broth to a bare simmer in a saucepan, then hold it there over low heat. The dried mushrooms will soften and season the liquid as you work.
- 2
Heat 2 tablespoons of the olive oil in a wide heavy pan over medium-high. Add the cremini and half the salt and cook without stirring for 4 minutes, then toss and cook 4 minutes more, until browned. Scrape them onto a plate.
- 3
Lower the heat to medium, add the remaining oil, and cook the onion with the rest of the salt for 5 minutes, until translucent. Stir in the garlic for 1 minute.
- 4
Add the rice and stir for 2 minutes, until the grains look chalky at the center and smell toasty. Pour in the wine and stir until it has all been absorbed.
- 5
Add the hot broth one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Chop the softened porcini and stir them in partway through.
- 6
Continue for 18 to 22 minutes, until the rice is tender with a slight bite at the core. You may not need all the broth.
- 7
Take the pan off the heat and beat in the butter, Parmesan and black pepper until glossy, then fold in the browned mushrooms. Loosen with a splash of broth if it stiffens, scatter the parsley, and serve at once.
Ingredients
- 1/2 ounce dried porcini mushrooms
- 6 cups gluten-free vegetable broth
- 3 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced 1/4 inch thick
- 1 teaspoon kosher salt
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 3/4 cup dry white wine
- 3 tablespoons cold butter, cubed
- 3/4 cup grated Parmesan made with vegetarian rennet
- 1/2 teaspoon black pepper
- 2 tablespoons chopped flat-leaf parsley
Instructions
- 1
Bring the porcini and broth to a bare simmer in a saucepan, then hold it there over low heat. The dried mushrooms will soften and season the liquid as you work.
- 2
Heat 2 tablespoons of the olive oil in a wide heavy pan over medium-high. Add the cremini and half the salt and cook without stirring for 4 minutes, then toss and cook 4 minutes more, until browned. Scrape them onto a plate.
- 3
Lower the heat to medium, add the remaining oil, and cook the onion with the rest of the salt for 5 minutes, until translucent. Stir in the garlic for 1 minute.
- 4
Add the rice and stir for 2 minutes, until the grains look chalky at the center and smell toasty. Pour in the wine and stir until it has all been absorbed.
- 5
Add the hot broth one ladle at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Chop the softened porcini and stir them in partway through.
- 6
Continue for 18 to 22 minutes, until the rice is tender with a slight bite at the core. You may not need all the broth.
- 7
Take the pan off the heat and beat in the butter, Parmesan and black pepper until glossy, then fold in the browned mushrooms. Loosen with a splash of broth if it stiffens, scatter the parsley, and serve at once.