From Mamma Rosetta, Owner and Executive Chef of the family-owned Risotteria Melotti NYC

A Note from Mamma Rosetta:

Filled with earthy mushrooms, this flavorful risotto is a wonderfully satisfying dish for the middle of winter. This traditional northern Italian recipe relies on a few simple ingredients and careful preparation to achieve a distinctive creamy consistency. Serve this dish as a first course or as an entrée itself. Buon Appetito!

INGREDIENTS

• 1 pound of rice for risotto
• 1/2 pound fresh porcini or other wild mushrooms
• 1 medium onion, finely chopped
• White wine
• Broth, either meat or vegetable, preferably homemade
• 3 1/2 ounces Parmesan cheese, freshly grated
• Butter and/or olive oil

METHOD

1. Trim mushroom stems, remove any remaining dirt with a pastry brush, and cut them into strips or dice.
2. Sauté the onion over low heat in a nob of butter, or in a mixture of equal parts butter and olive oil, until the onions have softened and are just starting to turn color.
3. Raise the heat a bit, add the mushrooms and let them soak up the flavors of the onion for a few minutes, until they are also soft and any liquid has cooked off.
4. Add the rice and let it soak up the flavors of the onion and mushroom. When the rice has turned a chalky white, add a splash of white wine and let that cook off.
5. Following the usual technique for making risotto, add the broth, one ladleful at a time, letting each ladleful cook off before adding the rest. The heat should be moderate, so that the mixture bubbles in a lively but not violent way. The rice should take about 20 minutes total to cook.
6. When the rice is done, take if off heat and add the grated cheese. If you like an even richer risotto, add another nob of butter. Stir vigorously for about a minute, so that the rice becomes creamy and smooth.