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Risotto - Basic
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| Risotto ! Here's a basic recipe: | |
| 1 oz (28 g) | dried porcini mushrooms, (1 cup) |
| 3 3/4 cups | hot water |
| 5 1/4 cups | reduced-sodium chicken broth, (42 fl oz) |
| 1 tablespoon | soy sauce |
| 1 tablespoon | olive oil |
| 3/4 stick (6 tablespoons) | unsalted butter |
| 1 small | onion, finely chopped, (1 cup) |
| 2 | garlic cloves, finely chopped |
| 3/4 lb | fresh cremini mushrooms, (beige or brown regular mushrooms), trimmed and thinly sliced |
| 1 lb | Arborio rice, (2 1/3 cups) |
| 2/3 cup | dry white wine |
| 1 oz | finely grated Parmigiano-Reggiano, (1/2 cup) |
| 1 teaspoon | salt |
| 1/2 teaspoon | black pepper |
| 1 lemon squeezed Garnish: Parmigiano-Reggiano shavings and | |
| 1/4 cup | chopped fresh flat-leaf parsley |
Soak dried porcini mushrooms in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.
Meanwhile, heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then sauté onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes. Stir in porcini mushrooms and cook, stirring, 1 minute, then add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking, 18 to 20 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.) Remove from heat. Stir in cheese, salt, pepper, squeeze the juice of one lemon and remaining 5 tablespoons butter until butter is melted.
Stir parsley into remaining risotto and serve immediately.
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