mushroom risotto by piccola cucina

Ingredients

Serves 6

• 6 to 7 cups of a water or refined mushroom stock.
• 8 to 10 tablespoons of mushroom garum. You may disregard it if you’re using the refined mushroom stock recipe below.
• A pinch of salt and freshly ground black pepper for seasoning
• 2 tablespoons of the finest extra-virgin olive oil
• 2 shallots, finely chopped.
• ¾ to 1 pound of cremini mushrooms, gently cleaned if needed and delicately sliced. Technically, you may use any variety of wild mushrooms, but I prefer the earthiness of the cremini.
• 2 cloves of garlic, finely chopped.
• 2 teaspoons of fresh thyme leaves or finely chopped sage for an aromatic touch
• 1½ cups of arborio or carnaroli rice. Both great options, but I prefer the latter for its superb texture
• ½ cup of a dry white wine, such as an elegant pinot grigio or sauvignon blanc. If you wouldn’t drink it, you should not cook with it.
• 2 tablespoons of freshly chopped parsley for a garnish of greenery and brighten up the dish.
• ½ cup of grated Parmesan cheese

Step 1

Commence by gently bringing a saucepan with your water and garum mix or mushroom stock to a gentle simmer, ensuring a ladle is within reach. Ascertain that the stock is seasoned to perfection and maintain its delicate simmer on your stove top.

Step 2

Warm a drizzle of oil in a broad, substantial nonstick skillet or saucepan over a medium flame. Introduce onions or shallots, sautéing them with care until they are tender yet firm, which should take approximately 3 to 5 minutes.

Step 3

Elevate the heat slightly and welcome mushrooms into the pan. Stir them lovingly as they begin to release their moisture, about 3 minutes in duration, then incorporate garlic and thyme or sage. Continue to stir, allowing the aromatic qualities to bloom for roughly 30 seconds. Season the mushrooms with salt and pepper, and persist in cooking them over a medium flame until they have softened to your liking. Taste and refine the seasoning as you see fit.

Step 4

Introduce rice to the pan, stirring it until each grain starts to sing with a crackling sound. Pour in wine and continue to stir, observing as it gracefully disappears into the mixture. Ladle in just enough simmering stock to cloak the rice, which should bubble with a tranquil energy. Engage in frequent and vigorous stirring, waiting until the stock has nearly been absorbed before introducing another measure. Continue this dance of cooking and stirring, finding a harmonious pace, and adding more stock when the rice nears dryness, for a span of 15 or 20 minutes, give or take.

The rice should be thoroughly tender yet retain a bite of al dente resistance. Now is the moment to taste and perfect the seasoning once more.

Step 5

Add one more ladle of liquid to the risotto, and gently mix the Parmesan, while removing the pan from the heat. Finish with a twist of black pepper and serve promptly in expansive soup bowls or upon plates. Garnish each serving with a tablespoon of parsley.

For advance preparation: You may embark on this culinary journey several hours prior to service. Proceed with the recipe up to the midpoint of Step 4, for about 10 minutes. The rice should remain firm at its core, and the pan devoid of liquid. Disperse it evenly across the pan or a baking sheet, away from any warmth, until you are ready to resume. Fifteen minutes before serving, rekindle the cooking process as directed.

Mushroom Stock from Rehydrated Mushrooms

This recipe is designed to yield a richly nuanced, umami-laden mushroom stock that will serve as an exquisite foundation for various preparations such as soups, stews, risottos, or any dish that would be enhanced by a hearty, savory essence.

Ingredients:

• 30g dried mushrooms (shiitake, porcini, or your preferred mix)
• 1 liter water (4 cups)
• 1 onion, coarsely chopped
• 1 clove of garlic, crushed
• 1 carrot, coarsely chopped
• 1 stalk of celery, coarsely chopped
• 1 bay leaf
• 1–2 sprigs of fresh thyme
• 1 tbsp soy sauce or tamari
• Salt, to taste
• Black pepper, to taste

Step 1

Submerge the dried mushrooms in a bowl with approximately 2 cups of boiling water. Allow them to steep for 20–30 minutes, or until they have fully rehydrated and are tender.

Step 2

Carefully strain the mushroom liquid through a fine sieve or cheesecloth to eliminate any impurities. Keep this flavorful liquid for the stock.

Step 3

Chop the softened mushrooms roughly and set aside.

Step 4

Heat a dash of oil in a sizeable pot over medium heat. Introduce the onion, carrot, celery, and garlic to the pot, sautéing until they soften and emit their aromatic qualities, typically 5–7 minutes.

Step 5

To the pot, add the chopped mushrooms, the reserved soaking liquid, and enough water to total 1 liter. Include the bay leaf, thyme, and soy sauce or tamari to enhance the umami profile. Bring the mixture to a gentle simmer.

Step 6

Reduce the heat and allow the stock to simmer uncovered for 30–45 minutes, concentrating the flavors. Skim off any foam that forms on the surface during cooking.

Step 7

After achieving the desired depth of flavor, strain the stock through a fine sieve, discarding the solids. Adjust the seasoning with salt and pepper according to your preference.

Step 8

Allow the stock to cool before storing it in jars or containers. It can be refrigerated for up to a week or frozen for up to 3 months.

Tips

• Intensifying Flavor: For a more robust stock, consider simmering for up to 2 hours to reduce and intensify the flavors.
• Enhancements: Add kombu (Japanese algae) during simmering for additional umami, removing it prior to straining.
• Versatility: This mushroom stock is perfect for vegetarian or vegan dishes requiring a hearty, meat-like flavor.

The final product is a deeply concentrated mushroom stock brimming with umami, ready to elevate any dish it accompanies.