Fabulous Porcini Risotto for Two
Pairs Well With
1 tablespoon dried Porcini Powder (use the crumbs in the bottom of the bag or put some dried pieces through the blender) 6 pieces sliced dried Porcini
Pinch of sugar
1 teaspoon Porcini oil
2 tablespoons grated Parmigiano-Reggiano
4 tablespoons butter or olive oil
3/4 cup dry white wine
2 cups chicken stock
1 cup Porcini stock
3/4 cup Arborio Rice
Prepare Porcini stock by placing 1 tablespoon dry Porcini powder, the sliced Porcini and a pinch of sugar in 1 cup warm water. Let soak for 30 to 60 minutes, or cover and store in the refrigerator overnight. Remove the Porcini slices and squeeze out the liquid. Set the mushrooms aside.
Blend the Porcini stock and chicken stock together in a saucepan and heat to just below simmering.
Heat 2 tablespoons of butter or olive oil in a saucepan. When good and hot, add the rice and Porcini slices. (For first-time risotto makers, set your clock for 20 minutes.) Stir and cook for approximately 1 minute on medium heat. Add the white wine. Stir and simmer until almost all the liquid has been absorbed. Add 1 cup of stock. Simmer and stir until the stock is absorbed. Repeat this process, using all of the stock. When the stock is almost all absorbed, add the remaining 2 tablespoons of butter or oil and 2 tablespoons of grated cheese. Mix briskly 1 minute, then turn off the heat. Test the rice by biting or slicing open a few grains. It should be al dente, soft going to firm with a pinprick of white in the center. Add 1 teaspoon or more of Porcini oil and serve immediately. Buon appetito!
Note: You can buy dried Porcini mushrooms in most Italian markets and specialty stores. You may also order Porcini mushrooms, dried and/or sliced, Porcini powder and Porcini oil from Gourmet Mushroom Inc.
Gourmet Mushroom Inc.
P. O. Box 391
Sebastopol, CA 95473
Malcolm likes to serve his risotto with Merry's Pinot Noir, a lovely match to the earthy fungi. "This Risotto is good year round and it complements everything from game to grilled vegetables. If you have any left over, simply form the risotto into patties and saute for a delicious breakfast."
Malcolm Clark grows wonderful, exotic edible and medicinal mushrooms. A biologist and world-renowned mycologist, Malcolm introduced the Shiitake mushroom to North America. Today Malcolm and his partners at Gourmet Mushroom Inc. grow more varieties of mushrooms than anyone else in the world. "We take great pride in being pioneers in exotic mushroom cultivation," Malcolm says.
Malcolm's beautiful mushrooms are prized by chefs in the finest restaurants, all over the world. A dedicated gourmet himself, Malcolm adeptly captures the delicate flavors of fragile fungi, and he suggests cooking techniques for the varieties he cultivates and sells.