Here is a wonderful favorite recipe for a vegetarian risotto. This is really delicious, even the meat lovers will enjoy it.
- 2 ounces dried porcinis
- 1 quart mushroom broth or vegetable stock
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon butter
- 1 shallot, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry Sherry
- 4 sprigs fresh thyme leaves, chopped to about 2 Tablespoons
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper
Place dried porcinis and broth in a saucepan and bring to a boil. Reduce heat to simmer. In a large skillet, heat oil and butter over medium high heat. Add shallots and saute 2 minutes. Add Arborio rice and saute, 2 to 3 minutes more. Add sherry and cook until the liquid is absorbed. Add several ladles of hot broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed. Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into Arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store remaining liquid if there is some left. The ideal cooking time for perfect risotto is 22 minutes. The consistency should be creamy. Stir in thyme and the cheese. Season with salt and pepper to taste.