| "Wild Mushroom Risotto"
Recipe from Arnold D. Kruck, Executive Chef
This is a fairly simple recipe for a comfy food that can act as an appetizer, entrée or side dish. Look for nice wild mushrooms available this time of year at gourmet produce departments.
Ingredients:
- 2 pounds skinless sole fillets
- 6 1/2 cups chicken stock, or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 lb fresh wild mushrooms such as oysters, shiitakes, chanterelles, or hedgehogs, trimmed and chopped
- 1/3 cup finely chopped shallots (about 2)
- 1 1/2 cups Arborio rice (10 oz)
- 1/2 to 1 teaspoon white truffle oil
- 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
- 1 teaspoon chopped fresh chives
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
In a separate bowl, reconstitute 2oz dry porcini mushrooms in 1 cup hot water. Cool, rough chop and reserve.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. Add chopped porcini mushrooms. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock. |