1 medium onion, peeled and finely diced
2 cups arborio rice
1 cup dry white wine
1 cup grated Parmesan cheese
1 teaspoon lemon juice
Salt and pepper
2 tablespoons butter
HEAT the broth in a pot and keep warm.
HEAT butter and oil in a heavy cast-iron pan, and cook the onion over medium heat until it is translucent. Add the rice and stir to coat well, cooking 3 to 4 minutes.
ADD wine, and cook over medium heat until wine is almost absorbed. Reduce the heat to medium-low, and add 5 cups of the hot liquid. Cook for about 16 to 18 minutes stirring only 2 times during this period or until the rice is just al dente.
ADD remaining 1/2 cup of broth and stir constantly for 3 minutes until the rice is creamy, adding water if risotto isn't loose enough. Add the finishing ingredients and mix well.
SERVE immediately with additional grated cheese, if desired.
Wild Mushroom Risotto with Pancetta and Sage
Serves 6 as a main course, 8 as a side dish.
2 bay leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms
4 to 6 cups chicken broth
4 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms, stems discarded, and cut into bite-size chunks
2 cups onions, finely chopped (divided use)
1/2 teaspoon table salt
3 medium cloves garlic, minced
2 ounces pancetta, finely chopped
2 cups arborio or carnaroli rice
1 cup dry sherry
1 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon minced fresh sage leaf
Salt and freshly milled black pepper
TIE together bay leaves and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, and 6 cups water to boil in medium saucepan over medium-high heat. When boiling, immediately lower heat to a strong simmer, and cook until dried mushrooms are softened and fully rehydrated, about 15 minutes.
REMOVE and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl. Remove the hydrated porcinis, then return liquid to saucepan and set over very low heat just to keep warm.
FINELY mince porcinis and set aside.
HEAT 2 tablespoons butter in heavy-bottomed skillet over medium-high heat. Add cremini mushrooms, half the onions and 1/2 teaspoon salt. Sauté, stirring, until moisture released by mushrooms evaporates and mushrooms are lightly browned, about 7 minutes. Stir in garlic and cook until fragrant, about 1 minute. Set aside.
COOK pancetta and 1 tablespoon butter in large saucepan over medium heat, stirring frequently, until pancetta has rendered some fat, about 5 minutes. Add remaining onions, and cook until onions are softened and translucent, but not browned, about 7 minutes.
STIR in rice. Sauté briefly, 1 to 2 minutes, stirring to coat each grain and lightly toast the rice. Add reserved porcini, sherry wine and 3 cups broth. Cook, stirring, until liquid is absorbed.
ADD broth, 1 cup at a time, stirring constantly, until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes. All of the broth may not be needed. Risotto should be creamy but not runny with liquid.
ADD remaining 1 tablespoon butter, then stir in mushrooms (with their juices), Parmesan cheese, chopped parsley and sage. Adjust seasoning with salt and pepper.
SERVE immediately in warmed bowls with additional Parmesan on the side.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.