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Categories:
porcini mushrooms veal thyme bay leaves olive oil leeks thoroughly garlic cremini anchovies superfino rice red wine unsalted butter salt
Viewed: 26 - Published at: 3 years agoIngredients
- 2 (.35-ounce) packages dried porcini mushrooms
- About 5 cups veal or beef stock (preferably homemade)
- 8 sprigs of fresh thyme plus additional for garnish
- 4 sprigs of fresh sage plus additional for garnish
- 2 bay leaves
- 1/4 cup olive oil
- 3 large leeks (white and pale green part only) quartered lengthwise, sliced thin and washed
- thoroughly (about 2 cups)
- 2 garlic cloves, minced
- 3/4 pound thinly sliced cremini or portobello mushrooms (about 3 cups)
- 2 anchovies, drained and mashed to a paste
- 1 1/4 cups superfino rice
- 1/2 cup dry red wine
- 3 tablespoons unsalted butter, softened
- 1/3 cup freshly grated Parmigiano-Reggiano
- Salt and pepper
Method
- Soak the dried porcini in a bowl with 3/4 cup hot water for 30 minutes.
- Remove the mushrooms with a slotted spoon, chop them finely, and set them aside in a small bowl.
- Strain the soaking liquid through a coffee filter to remove any grit.
- (You should have a generous 1/3 cup liquid).
- Bring the stock to a full boil with the thyme, sage, bay leaves and mushroom soaking liquid in a medium saucepan, reduce the heat, and keep it at a bare simmer.
- Heat the olive oil in a heavy 2 to 3-quart saucepan, and cook the leeks and garlic over moderate heat, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes.
- Add the fresh mushrooms and the anchovies, and cook, stirring constantly, for 5 minutes, or until the mushrooms are softened (reduce the heat slightly if the mushrooms begin to stick).
- Stir in the rice and cook, stirring constantly, for 2 minutes.
- Add the wine, and cook, stirring constantly, until the wine is absorbed, about 1 minute.
- Stir in the chopped dried mushrooms.
- Remove the herb sprigs from the stock with a slotted spoon or tongs.
- Add about 1/2 cup simmering stock to the rice, and cook, stirring constantly, until all the stock is absorbed.
- Continue adding stock, about 1/2 cup at a time, and cook, stirring constantly and letting each addition be absorbed before adding the next, until the rice is al dente, 20 to 25 minutes; season with salt and pepper about halfway through the cooking.
- Remove the pan from the heat and stir in the butter, Parmigiano-Reggiano, and salt and pepper to taste.
- Garnish risotto with the additional thyme and sage sprigs and serve immediately.
