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Risotto ai Funghi di Bosco
Celestino Drago's Famous Mushroom Risotto |
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12 oz. Arborio rice
1 Tbls. chopped shallots
2 garlic cloves
2 Tbls. butter
12 pieces dry morel mushrooms
2 oz. dry porcini mushrooms
4 medium fresh shitake mushrooms
4 Tbls. grated parmesan cheese
1 Tbls. mascarpone cheese
1/2 cup dry white wine
1 Tbls. chopped Italian parsley
vegetable broth
salt and pepper to taste
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The Sauce
Two hours before cooking, soak dry mushrooms in warm chicken broth. Remove mushrooms and save broth. Squeeze liquid from the mushrooms, chop and put aside.
In a saucepan add two tablespoons butter, shallots, garlic, dry mushrooms and fresh shitakes. Saute for about 3 minutes,
then add 1 cup of vegetable broth, cook for another 5 minutes and set aside.
The Risotto
Melt butter in a pan over medium heat, add rice and stir without stopping until grains are coated.
Add white wine. Let wine evaporate and keep adding
vegetable broth 1/2 cup at a time while stirring. Add mushroom sauce, salt and pepper to taste. (Cook 18-20 minutes after adding wine). Remove pan from heat;
add parsley, marcarpone and Parmesan cheese. Mix well.
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Preparation Time: 40 minutes |
Serves: 4 |
| Recipe Origin: Italy |
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Submitted by: |
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Pamela Saunders
California
United States |
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| This recipe has been viewed 6054 times. |
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