Cooking: Mushroom Risotto

I love risotto so when I found this recipe, I had to try it.

Start with dried pecorino mushrooms, a packet is about $2.49. Add 1 c. hot water and re-hydrate the mushrooms. The woody wild mushrooms makes this dish have a wonderful mushroom flavor, the button mushrooms cannot possibly add.

Heat 6 c. of chicken stock in a small pan on low.

Meanwhile, melt 8 tablespoon of butter.

Saute 2 oz. of pancetta, chopped. You can substitute 2 oz. of bacon instead. The bacon adds a depth of flavor to this dish.

Add the onion, once the pancetta is browned. Saute for about 3 to 4 minutes until translucent. Add three garlic cloves.

Next add both the button and chopped pecorino mushrooms to the mixture and sauté until mushrooms are tender.

Add 1 1/2 c. risotto rice, Arborio and gently saute, making sure each rice is at least covered. Next add two ladles of chicken stock to the risotto mixture.

Notice, the rice is very small.

Once the liquid is absorbed, add two more ladles to the risotto. This picture is the risotto mixture after about 5 minutes… the rice is bigger.

The entire six cups should be added, two ladles at a time until used, about 10 to 15 minutes. Do not rush this stage, it takes time but oh it is so worth it.

Once the last of the chicken stock is absorbed, add some Parmesan cheese.

This dish is heavenly. Well worth the effort and good enough for a vegetarian main dish. Add a salad, a wonderful dinner for the middle of winter with plenty of flavor.

Mushroom Risotto

• 2.5 oz pecorino mushrooms
• 1 c. hot water
• 2 oz. pancetta, or 2 slices of bacon
• 8 tablespoons unsalted butter
• 2 onion, finely, chopped
• 3 cloves of garlic, minced
• 1 c. button mushrooms, sliced.
• 1 1/2 cups risotto rice, (arborio)
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon olive oil