I made this on Sunday night. It’s a porcini mushroom risotto, inspired by a dish Mr. Pea had in Florence a few weeks ago. It’s really good, and even made good leftovers.
3/4 oz dried porcini, reconstituted by soaking in warm water a half an hour (keep that juice!)
1/2 smallish onion, diced
2 scallions, white parts sliced, green inch or so sliced and set aside
1 T olive oil
2 c arborio rice
1/4 c white wine
4 1/2 c (about) combined chicken broth and porcini juice, after it’s run through a coffee filter to get out any grit
around 1/4 grated parmesan
1 T butter
Start by warming up a tablespoon of oil in a deep saucepan. Add onion and scallion, and saute until transluscent, about 5 to 10 minutes. Add rice and stir until it starts to get transluscent around the edges but still white in the center, less than a minute. Add wine and allow to cook off.
In the meantime, get broth up to a simmer on adjacent burner. Add broth to just cover rice, bring rice to a steady, low simmer, and cook, stirring every couple of minutes until you can’t see the broth on the bottom anymore when you stir–this is a sign that the rice has absorbed all the broth. Add more broth, around a half a cup at a time, until the rice is just tender–this takes most of the liquid and about twenty minutes. Dice your softened mushrooms and add about halfway through cooking. Start testing when you’re getting low on broth. I love Pacific chicken broth, incidentally–it has great flavor.
When the rice is cooked to desired tenderness, remove from heat and stir in butter until it melts. Stir in parmesan and green bits of scallion. Voila! We ate it with a light tomato and romaine salad, dressed with olive oil and salt. The next day the texture’s a little smushy, but it still beat any cafeteria sandwich in my building, as it was back to work today for me!