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Risotto is a good make-ahead main course or side dish. Simply reheat it in a microwave oven, or tightly cover and place in a 350¡ oven for 30 minutes.
2 cups sliced portobello or shiitake mushrooms
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
2 cups Arborio or short-grain rice, uncooked
10-20 saffron strands, soaked in 1/2 cup warm water
1 cup Pinot Grigio or white wine
2 cups beef or vegetable broth
SautŽ mushrooms in 1 tablespoon of butter until brown, about 5 minutes. Set aside.
In a saucepan over medium heat, heat remaining butter and olive oil. Add garlic and onion. After cooking the onions and garlic for about 2 minutes, add rice and stir to heat and coat with oil. Cook until onions are translucent, about 2 more minutes.
Add saffron water and wine to rice, stirring constantly. Heat beef broth to a near boil.
As the rice mixture begins to thicken, add beef broth, a little at a time. Continue to add broth, stirring constantly. The liquid should become almost creamy in appearance and texture while the rice still holds its shape. Continue to stir. After 15 minutes, taste the risotto to see if the rice is done. If you need more liquid, use water heated to almost boiling or any heated stock.
Add mushrooms to risotto mixture and allow to heat through.
Serves six.
Recipe from Companions at Table, Food to Serve with American-Grown Italian Varietals, by Margaret Acton Smith and Barbara J. Braasch. Published by Toyon Hill Press.
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