Red Wine and Mushroom Risotto

* Exported from MasterCook Mac *

Red Wine and Mushroom Risotto

Recipe By : Gourmet, March 1996
Serving Size : 6 Preparation Time :0:00
Categories : Risotto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce porcini mushrooms -- dried
2 cups boiling water
1 1/2 pounds mushrooms -- cremini or white
6 tablespoons unsalted butter
5 1/2 cups chicken broth
6 ounces pancetta -- 1/4 inch thick
1 cup onion -- chopped fine
1 tablespoon fresh rosemary -- chopped fine
1 tablespoon fresh sage -- chopped fine
3 cups Arborio rice
2 cups dry red wine -- * see note
3 tablespoons fresh parsley -- chopped fine
1 cup Parmesan cheese -- freshly grated
GARNISHES
Parmesan curls
fresh rosemary sprigs

*NOTE: Rosso di Montalcino wine works well.

In a small bowl, soak porcini in boiling water 30 minutes. Pour soaking liquid
through a fine sieve lined with a dampened paper towel or coffee filter into a
bowl and reserve. Wash porcini under cold water to remove any grit and pat dry.
Chop porcini fine.

Chop fine 1/4 pound cremini or white mushrooms (about 1-1/2 cuos) and reserve.
Depending on size, halve and/or quarter remaining 1-1/4 pounds cremini or white
mushrooms, and in a large heavy skillet cook in 4 tablespoons butter with salt
and pepper to taste over moderate heat, stirring, until tender, 5 to 10
minutes.
Remove skillet from heat and reserve mushrooms in skillet. (They will be
reheated
just before serving.)

On a large sauce pan heat broth and keep at a bare simmer.

In a 5- to 6-quart heavy saucepan, cook pancetta over moderate heat, stirring,
5
minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2
tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and
cook,
stirring until onion is softened. Stir in rice and cook, stirring, until coated
well with fat, about 1 minute. Add 1 cuop wine and cook, stirring constantly,
until absorbed. Add remaining cup wine and cook, stirring constantly, until
absorbed.

Add 1 cup simmering broth and cook, stirring constantly, until absorbed.
Continue
cooking and adding broth, 1/2 cup at a time, stirring constantly and letting
each addition be absorbed before adding next, until rice is tender and
creamy-looking but still al dente, 20 to 25 minutes.

About half way through cooking, add reserved porcini soaking liquid and chopped
porcini, stirring constantly until liquid is absorbed, and continue cooking and
adding broth in same manner.

During last few minutes of cooking, reheat reserved cremini or white mushrooms
in
skillet over moderate heat, stirring, until hot, and stir in parsley and salt
and
pepper to taste. Stir grated Parmesan and salt and pepper to taste into
risotto.

Serve risotto immediately, topped with cremini or white mushrooms and garnished
with Parmesan curls and rosemary sprigs. Serves 6.

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Per serving: 732 Calories; 21g Fat (29% calories from fat); 34g Protein; 87g
Carbohydrate; 65mg Cholesterol; 2576mg Sodium