Thursday, August 27, 2009
Shitake Rissotto Rocks
Jason Hagen makes me dream about food. A recurring dream is a Risotto he talks about...I don't think I've ever had his, and I've never made my own, but Sunday night was the night and it all went very well.
First off, I got a pot going and a pan going. Here's the low down...
About 6 or 8 cups of chicken broth. After trying many brands and reading up in various places, I've settled on Swansons as being the chicken broth of choice. To the broth, I added some tarragon, chopped onion, shitake mushrooms and shallots. Simmer on low heat while you prepare everything else.
Get a nice wad of butter in your pan on medium heat and drop in 1 chopped onion. Fry up for about 7 minutes, then pour off into a bowl. Add some additional butter and about 10 chopped Shitake mushrooms. Fry up for about the same amount of time. Make sure the mushrooms release their water, then fry up. I also gave my mushrooms a nice shot of cracked pepper on this stage. Pour that off into your bowl with the onions.
Add more butter and drop in about 2 cups of rice. Arborio rice is the rice of choice for Risotto, but I had none on hand, so I went with short grain. Stir it up for about 4 minutes. Add 1 cup white wine and stir it up for another 4 minutes or until wine is absorbed. Now pour some broth through a strainer into your rice...maybe 3 or 4 cups. Stir that well. Let it cook up for about 10 minutes, stirring occasionally, and watching for the rice to absorb the liquid.
I think mine took a bit longer than your normal risotto - possibly my rice choice. Anyway, I continued to add broth in 1/2 - 3/4 cup increments about every 2 or 3 minutes, always through the strainer. I added my mushrooms and onion mixture about the last 10 minutes. Taste it often, because you'll find al dente when you find al dente.
When you're there, off the heat and stir in another wad of butter. Finely grate parmesan cheese into the stir to make a creamy mixture.
Give it a shot and enjoy!