Mushroom Risotto

[kirra]

Mushroom Risotto

Ingredients:

2 bay leaves
6 sprigs fresh thyme
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms , rinsed in mesh strainer under running water
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
Salt
3 medium cloves garlic , pressed through garlic press or minced (about 1 tablespoon)
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
Ground black pepper

Preparation:

Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and 3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to medium-low and simmer until dried mushrooms are softened and fully hydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups strained liquid); return liquid to saucepan and keep warm over low heat. Finely mince porcini and set aside.

Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. When foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon salt; cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and scrape with wooden spoon to loosen any browned bits; pour liquid from skillet into saucepan with broth.

Heat 3 tablespoons butter in large saucepan over medium heat. When foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook, stirring occasionally, until onions are softened and translucent, about 9 minutes. Add rice and cook, stirring frequently, until grains’ edges are transparent, about 4 minutes. Add wine and cook, stirring frequently, until rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook, stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes. Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth). Stir in remaining 1 tablespoon butter, then stir in mushrooms (and any accumulated juices), Parmesan, and chopped parsley. Adjust seasoning with salt and pepper; serve immediately in warmed bowls.