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Mario Batali's Risotto with Mushrooms and Vin Santo

Risotto Mushrooms Vin Santo
Mushroom Risotto
skill level
Moderate
time
30-60min
servings
6
cost
$
Contributed by :
Risotto with Mushrooms and Vin Santo Recipe: Creamy Italian rice studded with an array of flavorful mushrooms.
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ingredients
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 medium Red Onion (finely chopped)
  • 8 ounces Porcini (sliced)
  • 8 ounces Shitake Mushrooms (stems removed; caps sliced)
  • 1 1/2 cups Arborio Rice
  • 8 cups Chicken Stock (heated until hot)
  • 1 cup Vin Santo
  • 4 tablespoons Unsalted Butter
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/4 cup Extra Virgin Olive Oil
    1/2 medium Red Onion (finely chopped)
    In a large saute pan, heat olive oil over medium just before smoking. Add onion and cook until softened and translucent but not browned, about 8 to 10 minutes.
  • 2
    8 ounces Porcini (sliced)
    8 ounces Shitake Mushrooms (stems removed; caps sliced)
    1 1/2 cups Arborio Rice
    Add the mushrooms and saute until lightly browned. Add the rice and stir until thoroughly coated and opaque, about 3 minutes.
  • 3
    8 cups Chicken Stock (heated until hot)
    Add a 4 to 6 ounces ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy but still al dente, about 18 minutes. 
  • 4
    1 cup Vin Santo
    Add the vin santo and cook until the alcohol smell is gone, about 2 minutes.
  • 5
    4 tablespoons Unsalted Butter
    1/2 cup freshly grated Parmigiano-Reggiano
    Salt and Pepper to taste
    Remove from the heat, add the butter and Parmigiano, and stir vigorously for 25 seconds. Season with salt and pepper. Serve.

    Helpful Tips: 
    1. Italian “Sofritto” uses different ingredients than in Latin America. Sofritto typically includes onions and garlic. Do not brown the sofritto -- if it starts to brown, splash stock or water to cool down.
    2. Buy mushrooms when they’re in season. If the variety you're looking for is not in season—like porcini—, then buy them dried.
    3. Sauté the risotto to seal the flavor into the kernels of rice.
    4. The trick to risotto is to slowly add the stock. If you add too much at once, it will end up too wet. Every time the liquid goes below surface of rice, add a little more liquid. It should take 18 to 20 minutes to absorb all the liquid.
    5. If the broth you’re adding is too hot, it will ruin the risotto—keep the broth warm but do not boil.
    6. Vin Santo is an Italian dessert wine. You can use dry sherry or Madeira in its place.
    7. Vigorously stir the risotto after you add the butter in order to introduce air into the risotto.  This is called mantecatura -- making the texture as smooth and creamy as possible. The risotto should look wet, rather then dry like a pilaf.
 
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