Mushroom Risotto

  What goes better with Wildflower Honey & Lavender Roasted Chicken then some yummy earthy risotto??  I was totally inspired to make this when I saw some beautiful mushrooms at the local market.  So I picked some up and away I cooked!

Recipe from the Italian - The Essence of Mediterranean Cuisine Cookbook

Here's what you need:

1/3 cup dried wild mushrooms, preferably porcini

1 1/2 cups fresh cultivated mushrooms

juice of 1/2 a lemon

1/3 cup butter

2 TBsp parsley, finely chopped

4 cups beef or chicken stock

2 TBsp olive oil

1 small onion, finely chopped

1 1/2 cup medium-grain risotto rice (I used arborio)

1/2 cup dry white wine

salt and fresh ground pepper

3 TBsp freshly grated Parmesan or Romano cheese

How to make it:

Place the dried mushrooms in a small bowl with about 1 1/2 cups warm water.

Soak for at least 40 minutes.

Rinse the mushrooms thoroughly.

Filter the soaking water through a strainer lined with paper towels and reserve.

Wipe the fresh mushrooms with a damp cloth and slice finely.

Place in a bowl and toss with the lemon juice.

In a large heavy frying pan or casserole melt one third of the butter.

Stir in the fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin to brown.

Stir in the parsley, cook for 30 seconds more and remove to a side dish.

Place the stock in a different saucepan.

Add the mushroom water and simmer until needed.

Heat another third of butter with the olive oil in the same pan the mushrooms were cooked in.

Stir in the onion, and cook until it is soft and golden.

Add the rice, stirring for 1 to 2 minutes to coat it with the oils.

Add the soaked and sautéed mushrooms and mix well.

Pour in the wine and cook over moderate heat until it evaporates.

Add one small ladleful of the host stock.

Over moderate heat cook until the stock is absurd or evaporates, stirring the rice with a wooden spoon to prevent it from sticking to pan.

Add a little more stock and stir until the rice dries out again.

Continue stirring and adding the liquid a little at a time.

After about 20 minutes of cooking time, taste the rice.

Add salt and pepper.

Continue cooking, stirring, and adding the liquid until the rice is al dente, or tender but still firm to the bite.

The total cooking time of the risotto may be from 20-35 minutes.

If you run out of stock, use hot water, but do not worry if the rice is done before you used up all the stock.

Remove the risotto pan from the heat.

Stir in the remaining butter and Parmesan cheese.

Grind in a little black pepper and taste again for salt.

Allow the risotto to rest for 3-4 minutes before serving, then ENJOY!