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Orange, Sage, and Mushroom Risotto
The mix of flavors--the porcini mushrooms with counterpoint provided by the orange and
the sage--is wonderful.
We should note that, because of the time required to soak the mushrooms,
this is not a good candidate for a work night menu.
| 1 c. (1 1/2 oz.) dried porcini mushroom slices |
5 cups of boiling water |
| Grated zest of 1 orange |
1/4 c. fresh sage leaves |
| 4 T. butter |
1 T. olive oil |
| 2 shallots, minced |
Sea salt to taste |
| 1 1/2 c. Arborio rice |
3 T. freshly squeezed orange juice |
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1/2 c. grated Parmesan cheese, plus more for the table |
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- In a large bowl, combine the mushrooms and the boiling water. Soak the mushrooms for
at least 30 minutes; even better, 2 hours. Using your hands, lift the mushrooms from the
water, squeezing out as much of the water as possible. Rinse the mushrooms under cold
running water. Pat them dry with paper towels, and, if necessary, chop them coarsely.
Strain the soaking liquid through several thicknesses of moistened cheesecloth.
- In a large saucepan, bring the mushroom liquid to a simmer.
- Combine the orange zest and sage. Chop fine, and set aside.
- In a large skillet, melt the 2 Tablespoons of the butter and the oil.
Add the shallots and salt. Cook, stirring for 2-3 minutes, until the shallots are
translucent and soft. Add the rice. Stir more a minute, until all of the grains are well
coated.
- Begin adding the mushroom liquid, 1/2 cup at a time, stirring frequently and waiting
for nearly complete absorbtion before adding more. This process should take 17-18 minutes
and produce a risotto with a creamy, porridge-like consistency. About 2 minutes before
this process is complete, add the mushrooms.
- Remove the skillet from the heat, and add the remaining butter, the sage-zest mix,
the orange juice, and the Parmesan. Cover and let stand for 2 minutes, to allow the
flavors to blend. Taste for seasoning. Serve with the additional Parmesan.
6 servings
Source: Patricia Wells' Trattoria
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