Wild Mushroom and Arugula RisottoFeatured by Hagafen Cellars in the Platinum Wine Club.
1 1/2 cups (1 oz.) dried mushrooms,
rehydrated and chopped, plus 3/4 cup liquid
5 cups vegetable broth
4 Tbs. unsalted butter
1 medium yellow onion, finely diced (1 cup)
Kosher salt to taste
1 1/2 cups Arborio rice
1/2 cup dry sherry
3 oz. baby arugula (4 cups, loosely packed)
1 cup freshly grated Parmigiano-Reggiano
1/3 cup sliced chives
Freshly ground black pepper
Heat the mushroom soaking liquid with the vegetable broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute. Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.
Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total - you may or may not need all of the broth. Stir in the arugula, Parmigiano, all but a couple Tbs. of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 min. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives.
Recipe sourced from Hagafen Cellars.