Italian Winemaker's Dinner at the Italian Culinary Institute
Date: Wednesday July 16, 2003
Chef: John DeLucie, Executive Chef SoHo & Tribeca Grand Hotels
Dish:
Risotto with Mixed Mushrooms
Ingredients:
For the mushrooms:
4 ounces porcini mushrooms
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
4 ounces cremini mushrooms, cleaned and diced
4 ounces portobello mushrooms, cleaned and diced
1/2 cup white wine
salt and freshly ground black pepper
For the rice:
3 cups chicken broth
4 tablespoons unsalted butter
1 small Spanish onion, minced
2 cups Arborio rice
1 cup dry white wine
2 tablespoons chopped Italian parsley
| Instructions: |
| Prepare the mushrooms |
Soak the porcini in warm water to cover for 30 minutes, and drain. Heat a large sauté pan over medium-high heat and add the oil. When the oil begins to shimmer, add the garlic and cook until lightly browned and fragrant. Add the porcini, cremini and portobello mushrooms and sauté until lightly browned. Add the wine and
season with the salt and freshly ground black pepper. Continue to cook until the wine has been absorbed by the mushrooms. Remove from heat and set aside.
|
| Prepare the rice |
In a large saucepan, heat the chicken broth until hot but not boiling. In a large sauté pan, heat the butter until melted. Add the onion, and cook until lightly golden and fragrant, about 3-4 minutes. Add the rice, and stir until it is well incorporated, about 1 minute. Add the wine and cook, stirring frequently, until the wine has been absorbed. Continue cooking the rice by adding 1 cup of broth at a time, stirring the rice all the while until all the liquid has been absorbed. Continue cooking in this manner until the rice is al dente, about 15 minutes. Add the mixed mushrooms to the pan, and continue to cook for an additional 2 minutes. Stir in the parsley, and serve.
|
Serves 6
|
| Top |
|
