Your Life A to Z Recipe: Wednesday, September 18, 2013
By: Chef Gabriele Bertaccini, CULINARY MISCHiEF
Wild Mushroom Risotto with Mascarpone Cheese
Makes 4 side-dish servings
Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.
• 6 1/2 cups chicken stock or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
• 1 tablespoon olive oil
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
• 1/3 cup finely chopped shallots (about 2)
• 1 1/2 cups Vialone Nano, or Carnaroli or Arborio rice* (10 oz)
• 1/2 to 1 teaspoon white truffle oil* (optional)
• 1 1/2 oz grated Parmigiano-Reggiano (3/4 cup)
• 2 tbsp of Mascarpone cheese
• 1 teaspoon chopped Italian Parsley
Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, parsley, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
*Available at specialty foods shops