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Serves 6
Bring the stock and porcini mushrooms to a simmer.
Keep hot over a low burner.
Melt the butter and oil in a heavy, medium-sized saucepan. Add
the onion and sweat until soft, about 5 minutes over medium-high
heat, stirring occasionally. Add sliced fresh mushrooms and sauté
for about 2 minutes, stirring constantly. Add rice and cook, stirring,
about 3 minutes, or until rice is coated with butter and oil and
begins to look opaque. Reduce heat to low.
Remove porcini from stock with a slotted spoon, discard any tough
parts, and coarsely chop. Add chopped porcinis and port to the rice.
Stir for one minute, then add 2 cups hot stock, stirring constantly
until liquid is almost absorbed. Season as you go with salt and
pepper. Continue adding stock, 1/2 cup at a time, as the liquid
absorbs, stirring constantly. The rice is done when it is al
dente, or firm in the center. This process about 18-25 minutes.
Stir in the grated cheese just before serving. Garnish with sautéed
fresh mushrooms and shaved dry Jack cheese.
IMPORTANT TIP: In order to obtain best results, the stock added
to risotto should always be hot before it is added.
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