Red wine and mushroom risotto

 
                       Red Wine and Mushroom Risotto
 
 Recipe By     : Gourmet, March 1996
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Risotto
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      ounce         porcini mushrooms -- dried
    2      cups          boiling water
    1 1/2  pounds        mushrooms -- cremini or white
    6      tablespoons   unsalted butter
    5 1/2  cups          chicken broth
    6      ounces        pancetta -- 1/4 inch thick 
    1      cup           onion -- chopped fine
    1      tablespoon    fresh rosemary -- chopped fine
    1      tablespoon    fresh sage -- chopped fine
    3      cups          Arborio rice
    2      cups          dry red wine -- * see note
    3      tablespoons   fresh parsley -- chopped fine
    1      cup           Parmesan cheese -- freshly grated
                         GARNISHES
                         Parmesan curls
                         fresh rosemary sprigs
 
 *NOTE: Rosso di Montalcino wine works well.
 
 In a small bowl, soak porcini in boiling water 30 minutes. Pour soaking liquid 
 through a fine sieve lined with a dampened paper towel or coffee filter into a 
 bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. 
 Chop porcini fine.
 
 Chop fine 1/4 pound cremini or white mushrooms (about 1-1/2 cuos) and reserve. 
 Depending on size, halve and/or quarter remaining 1-1/4 pounds cremini or white 
 mushrooms, and in a large heavy skillet cook in 4 tablespoons butter with salt 
 and pepper to taste over moderate heat, stirring, until tender, 5 to 10
minutes. 
 Remove skillet from heat and reserve mushrooms in skillet. (They will be
reheated 
 just before serving.)
 
 On a large sauce pan heat broth and keep at a bare simmer.
 
 In a 5- to 6-quart heavy saucepan, cook pancetta over moderate heat, stirring,
5 
 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 
 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and
cook, 
 stirring until onion is softened. Stir in rice and cook, stirring, until coated 
 well with fat, about 1 minute. Add 1 cuop wine and cook, stirring constantly, 
 until absorbed. Add remaining cup wine and cook, stirring constantly, until 
 absorbed.
 
 Add 1 cup simmering broth and cook, stirring constantly, until absorbed.
Continue 
 cooking and adding broth, 1/2 cup at a time, stirring constantly and letting 
 each addition be absorbed before adding next, until rice is tender and 
 creamy-looking but still al dente, 20 to 25 minutes.
 
 About half way through cooking, add reserved porcini soaking liquid and chopped 
 porcini, stirring constantly until liquid is absorbed, and continue cooking and 
 adding broth in same manner.
 
 During last few minutes of cooking, reheat reserved cremini or white mushrooms
in 
 skillet over moderate heat, stirring, until hot, and stir in parsley and salt
and 
 pepper to taste. Stir grated Parmesan and salt and pepper to taste into
risotto.
 
 Serve risotto immediately, topped with cremini or white mushrooms and garnished 
 with Parmesan curls and rosemary sprigs. Serves 6.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 732 Calories; 21g Fat (29% calories from fat); 34g Protein; 87g 
 Carbohydrate; 65mg Cholesterol; 2576mg Sodium