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Full Online Book HomeLearning KitchenRice - Risotto - Wild Mushroom Risotto Ii
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Rice - Risotto -  Wild Mushroom Risotto Ii Post by :aarolove Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1817

Click below to download : Rice - Risotto - Wild Mushroom Risotto Ii (Format : PDF)

Rice - Risotto - Wild Mushroom Risotto Ii

1/2 cup peanut oil
1/2 lb. onion (1 medium) -- minced fine
1 large clove garlic
2 cups Arborio rice
1 cup dry white wine
2 cups Mushroom stock -- heated
5 cups chicken stock -- heated
3 tbsp. olive oil
1/2 lb. wild mushrooms -- stemmed
1/4 cup tomato (1 medium) -- chop, peel and seed
4 tbsp. unsalted butter -- cut in small pieces
2 oz. Parmesan cheese -- grated
large pinch Italian parsley -- chopped
freshly ground pepper

In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3-4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.

Deglaze the pan with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3-4 minutes.

Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup stock, as necessary. Remember, the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste.

Presentation: Divide among 4 heated plates and serve immediately. Pass the remaining 1/4 cup Parmesan cheese.
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