Mushroom risotto

Risotto totally speaks to my mise en place fixation.

I had the mushroom risotto when book group met at Scusi last week, and I’ve been hankering for another dose. So I tried this version from “Risotto,” by Judith Barrett and Norma Wasserman, a book devoted entirely to the creamy rice dish in its myriad forms. The book divides the recipes into four components: the soffritto (aka mirepoix), the broth, the rice and the add-ins. All recipes follow the same basic model, so once you’ve got the technique down it’s like food Garanimals. 

Porcini & Proscuitto Risotto

Adapted from “Risotto” by Judith Barrett and Norma Wasserman

Ingredients:

1 package dried porcini, soaked in one cup boiling water for a half hour, then chopped

1 tablespoon each butter and olive oil

¼ cup chopped onion

½ cup chopped tomatoes

¼ cup chopped prosciutto

1½ cup Arborio rice

4 cups broth

½ cup white wine

2 tablespoons butter, divided

4 ounces cremini mushrooms, chopped

1/3 cup grated Parmesan, divided

2 tablespoons chopped parsley

Method:

Drain and chop the soaked porcini mushrooms, retaining liquid. Saute onions, tomatoes and prosciutto in oil and butter in a large sauce pot until onions are softened. Stir in rice until well-coated. Add wine and cook until nearly evaporated. Combine mushroom liquid and broth; heat through and keep warm. Add broth mixture to risotto pot ½ cup at a time until all liquid is absorbed, letting liquid nearly evaporate in between additions and stirring frequently.

Meanwhile, sauté cremini mushrooms in 1 tablespoon of butter until softened. Set aside.

When all broth is absorbed, add remaining 1 tablespoon butter, the cremini and porcini mushrooms, ¼ cup Parmesan and parsley into risotto. Serve with remaining grated Parmesan for garnish.

This was a perfectly tasty version. (Like I've ever really made a risotto I didn't like.) The book is still in print, so if you're looking for variations beyond the basics it's good inspiration.