RISOTTO WITH MUSHROOMS
6 to 8 first-course or 4 to 6 main-course servings
This makes a satisfying main-course risotto, especially with wild mushrooms such as morels or chanterelles.
Soak in hot water to cover for 20 minutes:
- ½ cup dried porcini mushrooms (about ½ ounce)
Drain the mushrooms, reserving the soaking liquid, and coarsely chop. Pour into a saucepan, heat, and maintain at a bare simmer:
- 8 cups chicken broth
Heat in a large saucepan over medium heat:
- 2 tablespoons olive oil
Add the chopped porcini and:
- 1 pound mushrooms, sliced
- 2 shallots, minced
Cook, stirring occasionally, until lightly browned. Stir in:
- 2 cups Arborio or other risotto rice
Stir the rice until it is thoroughly coated in fat and almost opaque, 3 to 5 minutes. Add the mushroom soaking liquid and boil until it has evaporated. Proceed as for: