Recipe by Riccardo Manieri and translated by Lori Schneider. Lori, with assistance from Michael Fazzi, prepared this delicious recipe for our Grand Opening event at 7th Street Public Market on September 13.
Risotto recipe makes 4 servings
- 320 grams Carnaroli rice
- 50 grams dried porcini mushrooms
- 1 liter of vegetable stock (2 carrots, 1 onion, 2 celery stalks and 1 clove of unpeeled garlic)
- 2 shallots
- 1 clove of garlic
- Chopped parsley
- Extra virgin olive oil
- Dry white wine (about ½ cup)
- 45 grams of butter
- 30 grams of grated parmigiano reggiano
Prepare the stock by putting the carrots, onions, celery and garlic in 1.5 liters of water and cooking on a low heat for 30 minutes-1 hour.
Saute’ the shallots in oil and/or butter over the lowest heat possible for 30 minutes. Add water if they get too dry.
Rehydrate the mushrooms in some of the warm stock for about 30 minutes. Drain them; filtering and saving the water (you can use a coffee filter or a kitchen towel that has been washed with boiling water, but not with soap) to put into the risotto. Chop the mushrooms and on a low heat, saute’ them in oil with the unpeeled garlic clove, some salt and some chopped parsley. Add stock if they get too dry. Set aside.
Toast the rice by itself (without oil) with a bit of salt stirring constantly with wooden spoon. When the rice is toasted, add the white wine and stir letting it evaporate.
When the wine has evaporated, add a ladle of hot stock at a time and continue stirring allowing each addition of stock to completely evaporate before adding the next one. Don’t boil the rice! The process can take anywhere from 15-20 minutes; it’s important to taste and “feel” the rice for doneness.
When there are about 2 minutes of cooking time left, add the mushrooms and some of the soaking liquid. Again, taste the risotto to get the flavor you want; you may not need to use all of the mushroom liquid because you don’t want it to be too strong.
The finished risotto shouldn’t be too dry; there should be some liquid. Take it off the heat and add the butter and stir. Add the parmigiano and fresh ground pepper and keep stirring. If the risotto is too dry at this point, you can add some hot stock to get the right consistency. Garnish with freshly chopped parsley.