Risotto Time Again

Most of the recipes I've shared to this point have been pretty simple affairs, but every now and then I like to raise the bar a little. With a little more time and loving care, you can bring your risotto to the next level. I asked my friend what she'd like in a risotto, and she said mushrooms and fresh herbs. I added tomatoes to the mix and ended up with this recipe.

5 T olive oil
1 onion, finely diced
2 cloves garlic, thinly sliced
1 15 oz can whole peeled tomatoes
1/2 c red wine
2 c arborio rice
5 c vegetable stock
1 large portobello mushroom cap, coarsely diced
1/2 tsp each: sage, marjoram, rosemary
1 handful dried porcini mushrooms
salt and pepper to taste
2 tsp truffle oil
1 T butter
1/2 c freshly grated Parmigiano Reggiano plus more for garnish
2 T chopped Italian parsley plus more for garnish

Heat the stock in a saucepan to a simmer and keep it hot for the whole process.

While the stock is heating, soak the porcini mushrooms in a little boiling water. Chop the onions, garlic and portobello. Heat a tablespoon of oil in a saute pan over high heat and add the portobello. Season with herbs and toss frequently for about 3 minutes. You don't want the mushroom to dry out, just seal in the moisture. Set the cooked mushroom aside.

Dice the porcini and add the soaking liquid to your stock. You're now ready to start the main event. Heat up the remaining four tablespoons of oil over moderate heat in a casserole or deep saute pan. Add the onion and cook, stirring often, until softened. Add the garlic and cook a few more minutes. Crush the tomatoes with your hand and add them with their juices to the pot. Stir and bring to a simmer. Add the wine and cook another minute. Now you must give your undivided attention to the pot. Stir in the rice and allow it to absorb the majority of the tomato juice. Begin adding the stock, ladle by ladle, allowing the rice to absorb each addition before the next. After about 20 minutes, your risotto will start to become creamy. Test it occasionally to check for doneness. When it is just al dente, add both mushrooms and stir well. You want the rice to be tender, creamy, and neither mushy nor crunchy. Add the grated cheese and parsley, stir well, and season with salt and pepper to taste. Finish by stirring in a tablespoon of butter and the truffle oil.

Serve immediately with some crusty bread and a red wine like Chianti. Serves 8 as a side, or 5 as a main.

Do you have some leftover risotto? Don't throw it away! Save it for the next day and fry it up.

leftover risotto
1/2 pound fresh mozzarella, cut in 3/4" dice
1 egg, beaten with 1 T water
1 cup seasoned breadcrumbs
oil for deep frying

Heat up about an inch of oil in a suitable pan for deep frying. Grab a small handful of risotto and make a pocket. Tuck a chunk of cheese into the middle, and cover it with more rice to form a ball. Roll the ball first in the egg wash and then the breadcrumbs. Repeat until you've finished the risotto. Fry them a few at a time, turning occasionally, until they brown nicely. Fry up some cheesesticks while you're at it. Serve hot with beer or wine.