Make sure to tune into Green 960AM this Saturday between 9am and noon to catch my radio segment.  I will be featuring a delicious Wild Mushroom Risotto. 

To download the recipe click here. Enjoy!

Wild Mushroom Risotto

Every fall and winter, my husband and I forage for wild mushrooms like the chanterelle pictured above. This risotto uses a combination of wild, cultivated and dried mushrooms for sensational flavor and texture. It is often said that the character of a cook is reflected in the quality of their risotto, so I always step up my game when making risotto! It does take time and care to make a great risotto, so there is probably some truth to that tale.

Ingredients:

• ½ ounce dried porcini or morel mushrooms (about equal to 4 ounces of fresh mushrooms)
  
• 8 ounces of wild and/or cultivated mixed mushrooms, such as chanterelle, porcini, portobello or cremini
• About 4 cups homemade chicken or vegetable stock
• 2 tablespoons of olive oil
• 2 tablespoons of unsalted butter
• 1 ounce pancetta, (an Italian rolled bacon) cut into small dice
• 2 medium shallots, minced
• 1 cup Arborio rice
• 1 large garlic clove, trimmed and minced
• ½ cup dry white wine
• ½ cup grated Parmigianino Reggiano cheese, plus more for serving
• 2 tablespoons cold unsalted butter, cut into small pieces, for finishing risotto
• Kosher salt to taste
• Freshly ground black pepper
• ¼ cup chopped Italian parsley

Directions:

1. Soak the dried mushrooms in 1 cup boiling water for 30 minutes. Scoop the mushrooms out with a slotted spoon, reserving the liquid. Rinse the rehydrated mushrooms, removing any remaining grit and set aside. Line a small strainer with cheese cloth or a coffee filter and place it over a small bowl. Pour the mushroom liquid though the strainer and set the liquid aside as well.
2. Trim any dried ends from the fresh mushrooms if needed and rub all the dirt off of the caps with a paper towel. If you are using Portobello mushrooms, remove the black gills by scraping them away with a teaspoon. Slice into wedges or 3/4 inch pieces and set aside. There should be about 3 cups of chopped mushrooms. In a small saucepan, add the strained mushroom soaking liquid to the stock and keep at a slow simmer.
3. In a large deep sauté pan, melt 2 tablespoons of the butter with the olive oil over moderate heat. When a single mushroom piece sizzles when dropped into the pan, add the raw mushrooms and cook, tossing until mushrooms turn golden, about 10 minutes. Add chopped shallots, reconstituted dried mushrooms and pancetta and cook, stirring occasionally, until cooked, about 5 more minutes.
4. Add rice and garlic and stir over moderate heat for 4 minutes or until the grains are well coated. Add wine and simmer until liquid is absorbed, stirring frequently, about 2 minutes. Add enough of the stock just to cover the top of the rice (a couple of ladlefuls). Lower the heat so the added stock just simmers with the rice and stir constantly until the liquid has been almost completely absorbed. Continue this way until the rice is cooked through but still al dente, adding water to the pan if needed at the end. The process of adding the liquid will take a total of 20 to 25 minutes. When done, the risotto should be thick and creamy. Off the heat, stir in the Parmesan cheese and butter. Season to taste with salt and pepper and stir in half of the parsley. Add a few final ladles of stock for a creamy finish and serve hot with extra cheese and chopped parsley on top.
   

Recipe adapted by Chef Rachelle from www.mieleusa.com