Anna Teresa Callen's Risotto Coi Funghi Alla Padovana (Risotto with Mushrooms)

Recipe By: Anna Teresa Callen
Yield: 6-8 servings

Ingridients

Amount Measurement Ingredient - Preparation Method
4 tablespoon butter
1 tablespoon extra virgin olive oil
1 onion, chopped
8 oz mushrooms, sliced
1 tablespoon dried porcini mushrooms, soaked 20 M and cleaned, sliced, liquid strained and reserved
6 cup broth, or more
1-1/4 cup rissoto rice
2 tablespoon parsley, minced
to taste salt and freshly ground pepper
Parmesan cheese, freshly grated

Steps

  1. In a large casserole, place 3 T butter, olive oil and onion. As soon as onion starts to color, add the fresh and dried mushrooms. Cook until they give up their liquid.
  2. Meanwhile, heat the broth to a mere simmer. Keep it on a very low heat,
  3. Pour the rice into the mushroom mixture and cook over medium heat until rice is well coated and shines.
  4. Add one ladle of the hot broth and the reserved liquid from mushrooms. Cook, stirring, until broth is consumed. Add another ladle of broth and continue cooking rice in ristretto (adding liquid when it gets dry), until rice is done.
  5. Add parsley, salt and a good P of pepper. Remove from heat and add the remaining T of butter. Serve with a bowl of grated Parmesan cheese.

James' note: This is a recipe from Techniques of Italian Cooking class at Institute of Culinary Education in New York City.