Cooking with Rena Lee

Tips: Distinctive-tasting mushrooms, so popular in Italy, give this aromatic risotto a wonderful, robust flavor.

Prep Time: 5-10 min, plus 30 min soaking
Cook Time: about 30 min

Yield:4

INGREDIENTS:

2 oz	dried porcini mushrooms (cepes) or morel mushrooms
about 1 lb 2 oz	mixed fresh exotic mushrooms, halved if large
4 tbsp	olive oil
3-4	garlic cloves, finely chopped
4 tbsp	unsalted butter
1	onion, finely chopped
1 3/4 cups	arborio or carnaroli rice
4 tbsp	dry white vermouth

DIRECTIONS:

Put the dried mushrooms into a bowl and add boiling water to cover. Set aside to soak for 30 minutes, then carefully lift out and pat dry. Strain the soaking liquid through a strainer lined with paper towels and set aside.
Trim the exotic mushrooms and gently brush clean.
Heat 3 tbsp of the oil in a large skillet. Add the fresh mushrooms and stir-fry for 1-2 minutes. Add the garlic and the soaked mushrooms and cook, stirring frequently, for 2 minutes. Transfer to a plate.
Heat the remaining oil and half the butter in a large heavy-bottomed pan. Add the onion and cook, stirring occasionally, for 2 minutes, or until softened. Add the rice and cook, stirring frequently, for 2 minutes, or until translucent and well coated.
Add the vermouth. When almost absorbed, add a ladleful (about 1 cup) of the stock. Cook, stirring constantly, until the liquid is absorbed.
Continue adding the stock, about half a ladleful at a time, allowing each addition to be completely absorbed before adding the next. This should take 20-25 minutes.
The risotto should have a creamy consistency and the rice should be tender but still firm to the bite.
Add half the reserved mushroom soaking liquid to the risotto and stir in the mushrooms. Season to taste with salt and pepper and add more mushroom liquid, if necessary.
Remove the pan from the heat and stir in the remaining butter, the grated Parmesan cheese, and chopped parsley. Serve immediately.