Ina Garten Wild Mushroom Risotto

Submitted by Dixie from Kansas

"This is the first risotto I ever made and it is wonderful. I would be happy to pay for it in a restaurant or serve it to company but only if I wanted them to come back. It is one or the best things I have ever made."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 12 cups
• Serves: 6

ingredients

• 1 ounce dried morel (I used Shiitake)
• 8 ounces fresh porcini mushrooms or 8 ounces cremini mushrooms
• 4 cups chicken stock, preferably homemade
• 6 tablespoons unsalted butter
• 2 ounces pancetta, diced
• 1⁄2 cup shallots, chopped or 3 shallots
• 1 1⁄2 cups arborio rice
• 1⁄2 cup dry white wine
• 1⁄2 teaspoon saffron thread
• 1 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2⁄3 cup parmesan cheese, freshly grated plus extra for serving

directions

1. Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes.
2. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.
3. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
4. Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
5. In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
6. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.
7. Add the morels and porcini and saute for another 5 minutes.
8. Add the rice and stir to coat the grains with butter.
9. Add the wine and cook for 2 minutes.
10. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
11. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Reviews

[Linda M.]

I didn't have pancetta; I used smoked bacon. I didn't have any saffron; I cooked without it. And dang, this recipe is good and can only get better with the exact ingredients. These were some of the best risotto instructions I've ever used. One caveat, I had to use more liquid to reach creamy consistency. More mushroom liquid.