I recently wrote about attending the Rogue Valley Farmer’s Market in Medford Oregon. One of my favorite “finds” was an assortment of dried mushrooms from
Mushrooms All Year. http://mushroomsallyear.com/ Needless to say, I will be ordering more mushrooms from Louis.
A cool Rocky Mountain fall day inspired me to make risotto. The incredibly “freshly dehydrated” mushroom mix of morels, porcini, chanterelle, and lobster mushrooms did not disappoint. This dish is terrific with or without the traditional use of parmesan cheese to finish the dish.
Wild (dried) Mushroom Risotto
4 cups Vegetable Stock (I like Imagine Foods Brand, which is also gluten-free)
3 Tablespoons Extra Virgin Olive Oil
2 oz. dried wild mushrooms
8 oz package of fresh white or crimini mushrooms
½ tsp. dried thyme
2 medium leeks, white part only
1 cup Arborio rice
½ cup Prosecco or dry white wine
¼ cup pine nuts, toasted
Salt and freshly ground pepper to taste
Freshly shredded Parmesan Reggiano (optional)
*Place wild mushrooms in a bowl with warm tap water (at least 2 cups) to rehydrate for 30-45 minutes.
*Clean the leeks, rinsing well, cutting in quarters lengthwise, and then crosswise into ½”slices. Use a towel to remove dirt from the white or crimini mushrooms, and slice.
*Warm the vegetable stock in a medium saucepan. You want to maintain a low simmer.
*Drain the rehydrated mushrooms, saving the soaking water. Rinse the mushrooms to remove any remaining “grit”. Coarsely chop, leaving larger pieces, and set aside. Strain the mushroom liquid through a coffee filter or fine strainer and add 1-½ cups of the mushroom stock to the vegetable stock and bring back to a low simmer.
*Heat 1 tbsp. extra virgin olive oil in another medium saucepan and add the white mushrooms and sauté until they have released their juices and are tender. Remove from heat and add to the rehydrated chopped wild mushrooms.
Rehydrated Wild Mushrooms with White Mushrooms
*Add remaining 2 tbsp. extra virgin olive oil to the saucepan. Sauté the leeks over medium heat for a few minutes and add the dried thyme. Continue to sauté until the leeks are soft. Add the rice and cook, stirring constantly for 3-4 minutes..
*Pour in the Prosecco and continue to cook until the rice absorbs most of the wine. This doesn’t take very long.
*Add a ladleful of simmering stock to the rice and give it a good stir, let it simmer over medium heat until most of the stock is absorbed, giving the risotto a stir every few minutes. Many recipes tell you to stir the risotto constantly. I have learned that this isn’t the case: that said, stay close by!
*Add another ladle full of stock and repeat the process adding another ladleful of stock as the previous one is absorbed. Depending on the type and age of your rice, you may not use all of the 5 ½ cups of stock. I had close to a cup left. What is important is that your rice should be creamy but still al dente (firm with a bit of “tooth”).
*Add the mushrooms and the pine nuts and stir briefly to combine. Salt and pepper to taste.
*Add Parmesan if desired and mix in, or sprinkle on top.
*This recipe serves 4.