I think my husband could live on risotto alone. Well, steak and risotto. So I make risotto often, creating different varieties to keep life interesting. It’s the kind of cooking I like to do, in any case, like when I made a Thai-inspired risotto a while back. My Italian ancestors are probably rolling in their graves, but one doesn’t always have to make only “authentic” dishes authentically!
Most people have sautéed mushrooms for pasta, or to top steaks. But have you ever used dried mushrooms? They used to be harder to find, but nowadays you can get just about any variety of mushroom in a dried form at most grocery stores. Italian, French, and so forth.
If you haven’t used them, I urge you strongly to try them once. It’s simply a matter of soaking them in hot water to hydrate them, then toss them into soups, pastas, gratins, you name it. They have a unique flavor, one that’s much different from the fresh counterpart.
Quite often I mix Italian and Chinese mushrooms together; the provenance of the mushroom doesn’t matter. Chinese mushrooms aren’t just for Chinese food, unless you get into the fungus, like cloud ears. Those would be more specific to Chinese dishes. My opinion.
Sometimes I mix different mushrooms together in a dish and have no idea what kind they are, because I was too dumb to save the packaging, like these. Chanterelles, maybe?
Other times, with Chinese packaging, there’s no English translation. But in this case, I know these are Shitakes.
So today I’m making a risotto with a mixture of the two above dried mushrooms. It’s still cold outside where I live, so I was inspired to make this risotto. It’s not something I would make during the spring and summer months. I’m seasonally responsible when I cook!
To prepare the dried mushrooms, place them in a larger bowl and add hot water to cover. To keep the mushrooms submerged, I place a smaller bowl on top and weigh it down with a can or an apple. Let them soak for at least 15 minutes; they can’t overhydrate.
Here’s the risotto I made today with the dried mushrooms. It’s just a general recipe. If you want more of a tutorial, check out some of my other risottos, like zucchini risotto.
Dried Mushroom Risotto
1 ounce of your choice of dried mushrooms, soaked in hot water
2 tablespoons butter (or olive oil if you prefer)
2 large shallots, finely chopped
1 cup Arborio or other risotto rice
1/4 cup white wine
Juice from mushrooms (see below)
3 ounces Parmesan, optional
Black or white pepper, to taste
To begin, heat the butter in a medium-sized pot over medium heat. Add the shallots and sauté them for a few minutes. Then stir in the rice. Stir it for about a minute, so that all of the rice grains are coated with the butter.
Begin adding liquid to the rice, about 1/4 – 1/3 cup at a time, and stir until it disappears. I like to start with the wine for some reason.
Meanwhile, remove the mushrooms from the liquid and place them on a cutting board. Chop the mushrooms, feeling for any hard pieces and discarding them.
Using a fine sieve, strain the mushroom “liquor” to remove any grit. You will be using this liquid in the risotto.
Continue adding liquid to the risotto, using the mushroom liquor, followed by broth.
Keep stirring, and you will see the rice continue to absorb liquid. When you can tell that you’re close to the end of cooking time, add the chopped mushrooms and grated Parmesan, if you’re using it. Stir gently to combine. Taste and season, if necessary, with salt and pepper.
Some people like to add more butter and sometimes heavy cream to risotto, but the rice itself gets so creamy that to me it’s not necessary.
As far as toppings, you can use fresh parsley or chives. I chose a bit of fresh thyme.