Main Course: Risotto with Porcini Mushrooms

Photo edited with Subjective iPhone app

Adapted from a recipe by Celestino Drago

As they are wont to do, the porcinis steal the show in this dish.

    1 oz. dried Porcini mushrooms
    6 c. vegetable broth
    2 Tbs. butter or margarine
    1 Tbs. shallot or onion, minced
    2 cloves garlic, minced
    1/2 lb. fresh mushrooms (such as crimini, shiitake, or button), sliced
    2 tsp. fresh thyme leaves
    1 Tbs. lemon juice
    1 1/2 c. Arborio (or other medium grain) rice
    1 Tbs. mascarpone cheese
    1/2 c. Parmesan or Romano cheese, grated
    salt, pepper

1. Heat 2 c. broth until simmering and pour over dried mushrooms.  Allow to soak until mushrooms are softened, about 1/2 hour.  Remove mushrooms from soaking liquid, squeeze gently, chop and set aside. Filter mushroom soaking liquid through cheesecloth and add it back to the remaining broth.  Warm broth.

2. Heat 1 Tbs. butter or margarine in a skillet and sauté fresh mushrooms and shallot or onion over medium heat until mushrooms have softened and darkened and shallot/onion  is translucent.  Add garlic and 1 tsp. thyme and cook until garlic has softened, about 1 minute.  Remove from heat and add chopped, soaked mushrooms.  Set aside.

3. Heat 1 Tbs. butter or margarine in a large saucepan over medium heat and add rice.  Stir until rice is well coated, then add lemon juice and 1/2 c. of warm broth.  Stir until liquid is absorbed.  Continue additions of broth, stirring until each is absorbed. Monitor the texture of the rice. Not all the broth may be needed to achieve a texture that is soft but firm.  When the last 1/2 c. of broth is added to the rice, stir in the mushrooms, cheeses and black pepper.  Add salt if needed.  Serve sprinkled with remaining thyme.