Tuesday, November 26, 2013

Baked Mushroom Risotto

In a cooking class I took with Helen Rennie, we made this dish and I have made it at least five times since, probably more. I have made risotto many times the traditional stove top way and much prefer the way it comes out in the oven. I like the texture better. I also love mushrooms and this with the mushroom broth is quite good. Here is the link to Helen's post since she includes many other variations. I am partial to the mushroom version and want to have it easily accessible.

Helen's post on baked risotto:
http://www.beyondsalmon.com/2008/12/risotto-can-lazy-method-yield-better.html

Baked Mushroom Risotto

Stock
2 oz of dried porcini mushrooms
3 cups boiling water

Risotto
1/3 cup chopped shallots (about 2 medium)
2 tblsp olive oil
1 cup Arborio or Carnaroli rice (do not subsitute with another kind of rice)
1/3 cup dry white wine
2 tblspns butter sliced into 4 pieces
2 tblspns freshly grated parmesan or asiago cheese
1 lb of sliced and sauteed mushrooms (see recipe just prior to this one)
salt to taste

1. In a heat proof bowl, pour the boiling water onto the dried poricini mushrooms and let sit for at least 30 minutes. While that is sitting chop the shallots, measure the rice and start chopping mushrooms.
2. Preheat the oven to 400. Once the porcini mushrooms have sat for 30 minutes, drain them using a sieve and a paper towel lining the sieve. Put the liquid into a pan bringing it to a simmer.
3. Place a heavy bottom 3 qt pot with an oven safe lid on the stovetop and set it on medium low heat. Add the olive oil, shallots, and a generous pinch of salt. Cook the shallots, stirring occasionally until soft and translucent, but not browned. This should take 8-10 minutes. If they start to brown turn the heat lower.
4. Salt the stock to taste. I use at least a couple of teaspoons.
5. Raise the heat to medium and add the rice to the shallots. Cook, stirring constantly for about 2 minutes until the grains are shiny and translucent around the edges.
6.  Add the wine and stir constantly until it is absorbed, about 2-3 minutes.
7. Add 2 1/4 cups the hot stock and stir well. Once it comes to a simmer, cover it and immediately transfer it to the oven.  Cook for 18 minutes. Reserve any leftover stock in case you want to add more at the end.
8. While the risotto bakes, cook the mushrooms. You can use the recipe posted prior to this one or cook them any way you like. I've also added small pieces of the mushrooms used for the stock near the end of sauteeing them.
9. Remove the risotto uncover (USE AN OVEN MITT), and taste. Depending on your preference and how al dente or liquidy you like it, you can mess around with it here. If you want to cook it more on the stove top, add more stock (or water if you ran out) over medium heat stirring constantly until you like the consistency. I usually like it the way it is right out of the oven. Sometimes I add a little more stock, but don't cook it anymore. I just want a little more liquid.
10. Stir in mushrooms, butter and cheese. Adjust the salt and stir.


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