Grandma Maria’s Rustic Northern Italian Risotto With Wild Autumn Mushrooms
Submitted by Diane Tufts
2 Tbsp oil (Vegetable Oil is better than Olive Oil)
2 cups white rice (I use River Rice/Carolina Rice)
2 quarts chicken broth heated
1 can tomato paste (I use Contadina/Pastene)
2 Tbsp. dried parsley
1 cup parmesean cheese – finely grated
1 cupÂ sliced dried wild mushrooms (buy local)
Over medium heat in a cast iron or terra cotta pot, heat oil (warm, not hot)
Scoop-out tomato paste & spread over bottom of pan & let warm for 2 mins.
Add ladle of warm chicken broth & stir to sauce – let cook for 2 mins
Add rice to pan & stir well to sauce mixture
Add another ladle of chicken broth to rice/sauce mixture
Continue to add a ladle of chicken broth every few minutes (as rice begins to soak-up all sauce)Â & mix-in well
Add mushrooms to mixture, stirring well
Add parsley toÂ simmering risotto & mix-in well
Continue to add ladles of chicken broth every few minutes & stir constantly until all broth is used.(do not add more than one ladle at a time,Â won’t taste good!)
*Stay close to stove the whole time, the secret of good risotto is: Constant stirring to avoid sticking to pan or burning & Cooking the rice completely (fully puffed)
Â After all chicken broth has been added to risotto & the rice is nice & puffed & sauce is bubbling,Â stir-in Â 2/3 of the Parmesean cheese & cover pot & lower heat to LOW for 2-3 minutes.
Uncover, stir risotto mixture, shut heat
Ladle risotto onto each 8″ dinner plates & spread out & top with remaining parmesean cheese.