New York City Chefs Daily Recipe for 10/24/2001 : Recipe for Mushroom Risotto in Wine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Mushroom Risotto in Wine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 10/24/2001 : Recipe for Mushroom Risotto in Wine
"Mushroom Risotto in Wine"

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3 tablespoons butter
1/2 cup finely chopped onion
3 ounces Pancetta, cut into 1/4 inch dice
1 garlic clove, minced
2 teaspoons fresh thyme leaves or 1/4 teaspoon dried
1 1/2 cups Barolo or other dry red wine
2 cups Arborio rice
1/2 teaspoon salt
1/4 teaspoon pepper
6 to 8 cups hot chicken stock
8 ounces fresh mushrooms, halved
2 tablespoons minced fresh parsley
1 cup grated Parmesan cheese

In a heavy saucepan, melt 2 tablespoons butter over medium heat. Add onion and Pancetta and cook 2 to  3 minutes, until onion is softened.  Add garlic and thyme and cook 30 seconds, or until fragrant.  Add red wine and boil until reduced to 1 cup, 3 to 5 minutes.  Add rice, salt, and pepper and stir to coat with butter and wine.  Add 2 cups hot chicken broth and stir until absorbed, 5 to 6 minutes. Add mushrooms, stir to distribute evenly with rice, and cook 1 to 2 minutes.  Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in center.  Process should take 15 to 18 minutes from time you add first stock. Remove from heat and stir in remaining 1 tablespoon butter, parsley, and Parmesan cheese.  Serves 6.
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