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Craft of Cooking: Notes and Recipes from a Restaurant Kitchenby Tom Colicchio
Although I can get dogmatic at Craft about using fresh ingredients, in this recipe we use dried porcini. After reconstituting, you're left with a wonderful mushroom-flavored stock, which is then used in cooking the risotto; this adds just one more layer of flavor to the finished dish.
9 cups chicken stock
1 cup dried porcini mushrooms
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, diced
3 cups arborio rice
1 cup dry white wine
kosher salt and freshly ground black pepper
freshly grated parmigiano-reggiano cheese to taste
Bring 1 cup of the chicken stock to a simmer in a saucepan over medium-high heat. Add the mushrooms. Remove from the heat and set the mushrooms aside until they soften. Drain the mushrooms, reserving the stock. Strain the reserved stock through a fine strainer, then finely chop the mushrooms. Add the chopped mushrooms to the mushroom-flavored stock.
Bring the remaining 8 cups of chicken stock to a simmer in a saucepan. Allow the stock to reduce by about 1 cup, then keep warm over low heat.
Combine the oil and 1 tablespoon of the butter in a large, high-sided skillet. Heat over medium heat until the butter foams. Add the onion and cook until it is translucent, about 15 minutes. Stir in the rice, thoroughly coating it with the onion, butter, and oil. Cook the rice until it is no longer chalky looking and begins to pop, about 5 minutes. Add the wine and simmer, stirring constantly until it has evaporated.
Add 1 cup of the warm chicken stock. Simmer, stirring, until the rice is almost dry. Repeat twice more. Stir the mushroom-flavored stock into the rice. Cook, stirring, until the rice is dry again.
Finish cooking the rice by stirring in enough additional warm chicken stock, a cup at a time, so the rice is just barely tender. Stir in the remaining 3 tablespoons of butter. Adjust the seasoning with salt and pepper and add cheese to taste.
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