Gluten Freebird

It’s been a rollercoaster since we got back from vacation last week. In addition to the stress of catching up on work, there’s been such excitement over the election and a bit of sadness, too. We arrived home to a very sick little gray cat and after a week in the hospital, we ended his suffering a few nights ago.

At times like this, comfort food is best.

To wit: homey mushroom risotto. It’s the perfect balance of creamy rice and earthy mushrooms cut by a sprinkle of parsley. I balked a bit at the process of adding broth one cup at a time, but it went quickly and made for perfect rice.

I’ll be making this a whole bunch when the weather turns cold. It’s just too easy to pass up and it’s perfect for nursing a little heartache.

Mushroom Risotto

(Adapted from Gourmet)

Makes 4 servings.

1 cup dried porcini
3 3/4 cups hot water
5 1/4 cups reduced-sodium chicken broth
1 tbs soy sauce
1 tbs olive oil
6 tbs unsalted butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
3/4 lb fresh cremini mushrooms, cleaned, trimmed and thinly sliced
2 1/3 cups Arborio rice
2/3 cup dry white wine
½ cup grated Parmigiano-Reggiano
1 tsp salt
1/2 tsp black pepper
1/4 cup flat-leaf parsley, chopped

Soak porcini in 1 1/2 cups hot water until softened, between 15 and 20 minutes. Lift porcini out, squeezing liquid back into the hot water. Rinse to remove any grit and coarsely chop.

Pour soaking liquid through a cheesecloth or a dampened paper towel into a large saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer.

Meanwhile, heat oil with 1 tbs butter in a 4- to 5-quart heavy pot or Dutch oven over moderately high heat until foam subsides, then add onion, stirring, until just softened, about 5 minutes. Add garlic and fresh mushrooms and sauté, stirring, until mushrooms are browned and any liquid they release evaporates, about 8 minutes.

Stir in porcini and cook, stirring, 1 minute, then stir in rice and cook, stirring, for a minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Stir 1 cup of simmering broth into rice and cook, stirring constantly at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 minutes. Thin with some of remaining broth if necessary. (You will have about 1 cup left over.)

Remove from heat. Stir in cheese, salt, pepper, and remaining tablespoons butter until melted.

Stir parsley into remaining risotto, sprinkle with cheese, and serve immediately.

We’ll miss you, little Radley.