Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MUSHROOMS
MUSHROOM BROTH
RISOTTO
Preparation
To prepare the mushrooms: Remove stems from mushrooms. Set stems aside for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine olive oil, shallot, balsamic vinegar, salt and pepper. Toss mushroom caps in the mixture to coat well. Grill or broil mushrooms until tender, about 10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made ahead and refrigerated). To prepare mushroom broth: Mince reserved mushroom stems; set aside. Saute garlic and shallot in the olive oil until translucent. Add minced stems. Saute a few minutes more. Pour in red wine and increase the heat, stirring until almost all the wine has evaporated. Add stock. Lower the heat and simmer uncovered about 25 to 30 minutes or until the liquid is reduced by one-fourth. Set aside. (Broth can be made ahead and refrigerated. Reheat before using in risotto.) To prepare risotto: Cook the onion in the oil until soft but not browned. Add the rice; stir until it is coated. Cook, stirring, until a toasted aroma develops. Stir in salt and pepper. Add the reserved mushroom stock in several additions, stirring the rice frequently and letting most of the stock be absorbed before adding more. If you do not have enough mushroom stock, finish making risotto with stock. Cook until the rice is almost tender and most of the liquid is absorbed. Stir in oil and reserved mushrooms. Posted by: Vern Hoffman GOB&G Hangout (314)423-1662 Source: St. Louis Post-Dispatch Magazine 10/29/95 Posted to MM-Recipes Digest by "John Weber" on Feb 09, 98
