Mushroom Risotto

There will inevitably come a day when you find yourself staring at the parched horizon and a scurrying band of feces-stained cannibals, shaking your head, and saying to no one in particular “What would Marcella Hazan have thought?” When that day comes, head back to your bunker, break out your dried porcinis and a bottle of Pinot Grigio, and whip up this delicious mushroom risotto.

There are two risotto methods included here. The first is traditional, which takes more effort, but is good for impressing your date, particularly if you have a good apron. The second[1] is superior in every other way, particularly if you are already shaking your head and saying to no one in particular “What would Marcella Hazan have thought?”

2 oz dried porcini mushrooms, or other mushrooms

1 c water

2 tbsp olive oil

1/4 tsp garlic powder (or 2 cloves fresh garlic)

1 tsp onion powder (or 1 diced onion or 2 diced shallots or other suitable allium)

2 c Arborio rice

1/2 c dry white wine (or 1 tbsp white wine vinegar)

1 qt vegetable or chicken or beef stock, or water with 4 cubes bouillon

salt

black or white pepper

**optional** 2 tbsp butter

**optional** 1 c Parmesan or other tangy hard cheese

Method 1 - Traditional

1. Soak the mushrooms in water for an hour or more, then strain them and save the liquid. Chop up the mushrooms.

2. Combine the infused mushroom water with the stock or bouillon and bring it to a simmer.

3. In another pot, heat the oil. If you have any vegetation, throw it in once the oil is hot and stir it around until it’s translucent.

4. Add the wine. Toast yourself with some of the remaining wine— you deserve it. Stir until the liquid (in the pan) is gone.

5. Add the rice and mushrooms. Stir until the rice begins to turn translucent at the edges.

6. Add a ladel full of simmering liquid to the pot with the rice and stir, scraping the bottom of the pan frequently to avoid burning, until most of the liquid is absorbed.

7. Add any dried spices

8. Continue to add one ladel full of liquid at a time, while stirring and scraping, and allowing the liquid to absorb and evaporate, for about 20 minutes.

9. At this point, begin tasting the rice. It should be tender and not chalky. Continue to cook the risotto until it is done. Note that smaller additions of liquid toward the end will allow you to more precisely control the cooking.

10. When the risotto is cooked, remove it from the heat and stir in pepper, grated cheese, and salt to taste.

Method 2 - Easy

1. Soak the mushrooms in water for an hour or more. Strain them and save the liquid. Chop up the mushrooms.

2. Combine the infused mushroom water with the stock or bouillon and pour the rice into it. Mix the rice around to rinse off the starch, then strain the rice, reserving the liquid.

3. In a large shallow pan, heat the oil. If you have any vegetation, throw it in once the oil is hot and stir it around until it’s translucent.

4. Add the rice and mushrooms. Stir until the rice turns translucent at the edges.

5. Add the wine. Toast yourself with some of the remaining wine— you deserve it. Stir until the liquid (in the pan) is gone.

6. Reserve 1 cup of the mushroom liquid / stock. Add the rest to the pan and bring to a simmer while stirring and scraping the sides and bottom of the pan.

7. Cover the pan, reduce the heat to very low, and cook for 15 minutes.

8. Add the remaining liquid and cook over high heat, stirring constantly, until the liquid is absorbed. If the rice is not tender, continue to add liquid (water is fine) and stir until it is.

10. When the risotto is cooked, remove it from the heat and stir in pepper, grated cheese, and salt to taste.

[1] For this and many other modern techniques, the credit goes to Food Lab / Serious Eats. If you don’t already consult them for everything, you should. If it’s not sufficient credit to say that my top three influences are Julia, Marcella, and Kenji, well then, Kenji, I look forward to settling our differences in the Thunderdome.