*  Exported from  MasterCook Mac  *

                      Red Wine and Mushroom Risotto

Recipe By     : Gourmet, March 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Risotto

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      ounce         porcini mushrooms -- dried
   2      cups          boiling water
   1 1/2  pounds        mushrooms -- cremini or white
   6      tablespoons   unsalted butter
   5 1/2  cups          chicken broth
   6      ounces        pancetta -- 1/4 inch thick 
   1      cup           onion -- chopped fine
   1      tablespoon    fresh rosemary -- chopped fine
   1      tablespoon    fresh sage -- chopped fine
   3      cups          Arborio rice
   2      cups          dry red wine -- * see note
   3      tablespoons   fresh parsley -- chopped fine
   1      cup           Parmesan cheese -- freshly grated
                        GARNISHES
                        Parmesan curls
                        fresh rosemary sprigs

*NOTE: Rosso di Montalcino wine works well.

In a small bowl, soak porcini in boiling water 30 minutes. Pour soaking liquid 
through a fine sieve lined with a dampened paper towel or coffee filter into a 
bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. 
Chop porcini fine.

Chop fine 1/4 pound cremini or white mushrooms (about 1-1/2 cuos) and reserve. 
Depending on size, halve and/or quarter remaining 1-1/4 pounds cremini or white 
mushrooms, and in a large heavy skillet cook in 4 tablespoons butter with salt 
and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. 
Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated 
just before serving.)

On a large sauce pan heat broth and keep at a bare simmer.

In a 5- to 6-quart heavy saucepan, cook pancetta over moderate heat, stirring, 5 
minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 
tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, 
stirring until onion is softened. Stir in rice and cook, stirring, until coated 
well with fat, about 1 minute. Add 1 cuop wine and cook, stirring constantly, 
until absorbed. Add remaining cup wine and cook, stirring constantly, until 
absorbed.

Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue 
cooking and adding broth, 1/2 cup at a time, stirring constantly and letting 
each addition be absorbed before adding next, until rice is tender and 
creamy-looking but still al dente, 20 to 25 minutes.

About half way through cooking, add reserved porcini soaking liquid and chopped 
porcini, stirring constantly until liquid is absorbed, and continue cooking and 
adding broth in same manner.

During last few minutes of cooking, reheat reserved cremini or white mushrooms in 
skillet over moderate heat, stirring, until hot, and stir in parsley and salt and 
pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.

Serve risotto immediately, topped with cremini or white mushrooms and garnished 
with Parmesan curls and rosemary sprigs. Serves 6.

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Per serving: 732 Calories; 21g Fat (29% calories from fat); 34g Protein; 87g 
Carbohydrate; 65mg Cholesterol; 2576mg Sodium