Last fall I became addicted to risotto... to any kind. Finally, I found a good recipe how to make a great basic risotto. And, I started to make different combos... with saffron, different veggies, cheeses and spices, etc....and, I ended up with Ina Garten's wild mushrooms' risotto. I have to admit I didn't follow all details from her recipe, I did many things on my own, because I knew it could be even more better than hers. That was such a feast for all my senses! I don't have words to describe it... earthy, creamy... an incredible flavor. I have never tried anything so good as this risotto.
- 1 pound fresh crimini mushrooms
- 1 oz of each: dried porcini and crimini mushrooms (all can be found in Whole Foods)
- 1 1/2 cup Arborio rice (why Arborio, it's simply the best for risotto)
- 1 big finely chopped onion
- 5 chopped scallions ( I always add scallions whenever recipe asks for onion, because they have such a great flavor)
- 1 chopped shallot
- 1 oz diced pancetta
- 3 tbs. butter
- 3 tbs. olive oil
- 5 cups chicken broth
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- salt and black pepper
- Soak dried mushrooms in 2 cups of hot water for 30 min. Drain them and cut, and add the rest of water, where mushrooms have been soaked, to chicken broth.
- Slice fresh mushrooms, chop onions and dice bacon.
- Bring chicken broth and mushroom liquid to a simmer.
- In a large pan heat olive oil and butter. Add onion and bacon, and after 5 min all mushrooms. Saute them altogether for 5 min over medium heat.
- Add rice and stir to coat the grains with butter. Cook for 2 min on medium-low heat.
- Pour white wine and two full ladles of chicken broth and cook for 7 min. Add a cup of broth every time when rice absorbs liquid with constant stirring.
- Rice will be done in about 25-30 min total. Time sometimes varies as the amount of liquid. It should be al dente done.
- Add grated Parmesan cheese, salt and fresh black pepper and last ladle of chicken brought. Stir it until you get dense and creamy texture.
- Serve it immediately.
Notes: I served this risotto with broccoli rabe sauteed with garlic and flavors came up perfectly together.
If you want to eat risotto later, just reheat it and add some chicken broth.