Little Local Portland Cookbook by Danielle Centoni

Author:Danielle Centoni
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-03-21T16:00:00+00:00

Wild Mushroom and Pancetta Risotto

Makes 4 to 6 servings

Bolete (aka porcini), chanterelle, and maitake (which is sometimes called Hen of the Woods) are just a few of the mushroom varieties you’ll find in the forests and farmers’ markets that surround Portland, and they’re excellent in this rich risotto. It’s baked instead of stirred, so you won’t be tied to the stove. Just save a little stock to stir in at the end to loosen the texture.

8 cups chicken stock or low-sodium broth, divided

1 ounce dried or 2 cups diced fresh porcini mushrooms (see Note)

8 ounces diced pancetta

1 pound mixed fresh wild mushrooms, cleaned and chopped

Kosher salt

Freshly ground black pepper

1 large yellow onion, diced

4 large cloves garlic, minced

2 cups carnaroli or arborio rice

¾ cup dry sherry or white wine

4 fresh thyme sprigs

1 bay leaf

½ cup finely grated Parmesan, plus more for serving

2 tablespoons unsalted butter

Garnish: ¼ cup chopped fresh flat-leaf parsley

1 In a saucepan bring the broth to a boil. Remove from the heat and stir in the dried porcini mushrooms, if using. Rehydrate until soft, about 30 minutes. Strain through a fine-mesh sieve set over a large bowl. Rinse the sieve and line with a wet paper towel. Carefully pour the broth through the sieve back into the saucepan. Cover and set over low heat to keep warm.

2 Rinse the mushrooms to remove any remaining grit. Squeeze them dry and then chop them into small pieces. Set aside.

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