Tuesday, October 11, 2011

Mushroom Risotto

This was dinner tonight.  I missed the photo because we just couldn't wait to dig in.

2 1oz. packages dried mushroom blend, or your favorites*, chopped
4 Tbl. butter or reserved bacon grease
1 medium onion, diced
2 8oz. packages sliced, cremini mushrooms
2 cloves crushed garlic
splash of olive oil
fresh ground pepper
kosher salt, to taste
red pepper flakes, to taste
2 cups arborio rice
2 bottles non-alcoholic beer(you can us regular beer if you don't mind)
5 cups good beef stock(or use veggie broth)
3-4 cups reserved liquid from re-hydrating mushrooms

Grated Parmesan Cheese and sliced green onions or parsley for toppings.

Get all of your ingredients together, because you do not want to step away once you start this.  Trust me.  You need approximately 9-10 cups of liquid.  Feel free to half this, but I promise, this will be devoured quickly.  Pour 4 cups boiling water over dried mushrooms and set aside, allow to re-hydrate for 20 minutes, at least.  Heat a very large deep frying pan and add bacon grease or butter and a splash of olive oil(to prevent burning).  Add onion and cover, reduce temperature, and cook stirring often until translucent.  Drain mushrooms, reserving the liquid.  Measure 4 cups and add to a medium saucepan.  Add hydrated mushrooms and fresh mushrooms, garlic, a large pinch of salt, fresh ground pepper, and red pepper flakes.  Mix well and cover, reduce heat if needed.  Cook, stirring often until fresh mushrooms cook down and reduce in size.  Add beef stock to mushroom stock in a saucepan and heat to boil and then turn to low for simmering.  Add uncooked arborio rice to mushroom mixture and stir until rice is coated and edges start to turn translucent.  Add one bottle of beer and stir until it is absorbed.  Add second bottle of beer and stir until it is absorbed again.  Add beef/mushroom stock, one cup at a time stirring constantly until liquid is absorbed.  Repeat until all liquid is incorporated.  Add more kosher salt and pepper to taste as needed.  Cover and let rest 3-5 minutes.  Serve with fresh grated Parmesan cheese and sliced green onions.

* The blend I used has porcini, shitake, morel, oyster, and lobster mushrooms from Monterey Mushrooms
**The non-alcoholic beer goes better with beef stock than the white wine I had on hand.  I've also made this using red wine though and it's seriously delish!

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