Submitted by: Sugar | Date Added: 21 Oct 2009
Listed in: Rice and Grains / Risotto

1/2 cup dried porcini mushrooms (about 1/2 ounce)
1/2 cup boiling water
1 1/2 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
2 garlic cloves, minced
2 1/2 cups sliced shiitake mushroom caps (about 6 ounces)
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound uncooked Arborio rice or other short-grain rice (about 2 1/2 cups)
1/2 cup dry sherry

Combine porcini mushrooms and 1/2 cup boiling water in a bowl. Cover and let stand 15 minutes or until tender. Drain in a colander over a bowl, reserving liquid.

Combine reserved liquid, 1 1/2 cups water, and broth in a medium saucepan (reserve 1 cup of broth mixture if making ahead). Bring remaining broth mixture to a simmer (do not boil). Keep warm over low heat.

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add shiitake mushrooms, and sauté 2 minutes or until tender. Stir in porcini mushrooms, thyme, salt, and pepper. Add rice; cook 1 minute, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of the mixture is absorbed before adding the next (about 20 minutes total). Stir in sherry, and cook for 2 minutes or until the liquid is nearly absorbed, stirring constantly. Serve immediately.

Note: Risotto requires long stirring and constant attention. Chefs, however, use a make-ahead method: Reserve 1 cup broth mixture; prepare the risotto with remaining broth mixture. Remove risotto from heat; cool and spread in an even layer on a jelly roll pan, cover, and refrigerate up to 2 days. Just before serving, bring the reserved broth mixture to a simmer in a large saucepan; stir in the paritally cooked risotto. Cook until the liquid is nearly absorbed, stirring constantly. Add the sherry during the last 2 minutes, then serve.

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