sf submitted:
Quoted message said:Mushroom Risotto
Recipe courtesy Sandra Lee
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 3 hours
Yield: 8 servings
User Rating:
2 cups arborio rice
1 cup white wine
4 cups vegetable broth
1 (10.75-ounce) can condensed golden mushroom soup
1 teaspoon minced garlic
6 ounces mushrooms, sliced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 cup grated Parmesan
Stir together all ingredients, except Parmesan, in slow cooker.
Cook on high, stirring every 30 minutes for 2 hours.
Check consistency. Continue to cook, stirring every 10 to 15 minutes
for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice
should be al dente, not mushy.)
Stir in Parmesan before serving.
Is this a joke? Cooking that on high for two hours and only stirring every
30 minutes would result in a badly-scorched pan and badly-burned rice.
Here's a better recipe, from America's Test Kitchen:
Mushroom Risotto
Cremini mushrooms are sometimes sold as baby bella mushrooms. If they're not
available, button mushrooms make a fine, though somewhat less flavorful,
substitute. Toward the end of cooking, judge the doneness of the rice by
tasting it.
Serves 6 as main course, 8 as first course
2 bay leaves
6 sprigs fresh thyme leaves
4 sprigs fresh parsley leaves
1 ounce dried porcini mushrooms , rinsed in mesh strainer under running
water
3 1/2 cups low-sodium chicken broth
2 teaspoons soy sauce
6 tablespoons unsalted butter
1 1/4 pounds cremini mushrooms , wiped clean with a paper towel, stems
discarded, and caps cut into fourths if small or sixths if medium or large
2 medium onions , chopped fine (2 cups)
1/2 teaspoon table salt
3 medium cloves garlic , pressed through garlic press or minced (about 1
tablespoon)
1 pound Arborio rice (2 1/8 cups)
1 cup dry white wine or dry vermouth
2 ounces Parmesan cheese , finely grated (about 1 cup)
2 tablespoons chopped fresh parsley leaves
Table salt and ground black pepper
1. Tie together bay leaves, thyme sprigs, and parsley sprigs with kitchen
twine. Bring bundled herbs, porcini mushrooms, chicken broth, soy sauce, and
3 1/2 cups water to boil in medium saucepan over medium-high heat; reduce to
medium-low and simmer until dried mushrooms are softened and fully hydrated,
about 15 minutes. Remove and discard herb bundle and strain broth through
fine-mesh strainer set over medium bowl (you should have about 6 1/2 cups
strained liquid); return liquid to saucepan and keep warm over low heat.
Finely mince porcini and set aside.
2. Adjust oven rack to middle position and heat oven to 200 degrees. Heat 2
tablespoons butter in 12-inch nonstick skillet over medium-high heat. When
foaming subsides, add cremini mushrooms, 1 cup onions, and 1/2 teaspoon
salt; cook, stirring occasionally, until moisture released by mushrooms
evaporates and mushrooms are well browned, about 7 minutes. Stir in garlic
until fragrant, about 1 minute, then transfer mushrooms to oven-safe bowl
and keep warm in oven. Off heat, add 1/4 cup water to now-empty skillet and
scrape with wooden spoon to loosen any browned bits; pour liquid from
skillet into saucepan with broth.
3. Heat 3 tablespoons butter in large saucepan over medium heat. When
foaming subsides, add remaining 1 cup onions and 1/4 teaspoon salt; cook,
stirring occasionally, until onions are softened and translucent, about 9
minutes. Add rice and cook, stirring frequently, until grains' edges are
transparent, about 4 minutes. Add wine and cook, stirring frequently, until
rice absorbs wine. Add minced porcini and 3 1/2 cups broth and cook,
stirring every 2 to 3 minutes, until liquid is absorbed, 9 to 11 minutes.
Stir in additional 1/2 cup broth every 2 to 3 minutes until rice is cooked
through but grains are still somewhat firm at center, 10 to 12 minutes (rice
may not require all of broth). Stir in remaining 1 tablespoon butter, then
stir in mushrooms (and any accumulated juices), Parmesan, and chopped
parsley. Adjust seasoning with salt and pepper; serve immediately in warmed
bowls.
VARIATION: Omit thyme. Instead of sautéing onion in 3 tablespoons butter,
cook 2 ounces of finely chopped pancetta in 1 tablespoon butter until the
pancetta has rendered some fat, about 5 minutes. When you stir in the
mushrooms at the end, also stir in 1 tablespoon minced sage leaf
Bob
