Method

Tie together bay leaves and parsley sprigs with kitchen twine. Bring bundled herbs, porcini mushrooms, chicken broth, and 6 cups water to boil in medium saucepan over medium-high heat.  When boiling, immediately lower heat to a strong simmer, and cook until dried mushrooms are softened and fully rehydrated, about 15 minutes. Remove and discard herb bundle and strain broth through fine-mesh strainer set over medium bowl. Remove the hydrated porcini, then return liquid to saucepan and set over very low heat just to keep warm.  Risotto liquid should always be heated. 

Finely mince porcini and set aside.

Heat 2 tablespoons butter in heavy-bottomed skillet over medium-high heat. When foaming subsides, add cremini mushrooms, half the onions, and 1/2 teaspoon salt.  Saute, stirring, until moisture released by mushrooms evaporates and mushrooms are lightly browned, about 7 minutes. Stir in garlic and cook until until fragrant, about 1 minute. Set aside.

Cook pancetta and 1 tablespoon butter in large saucepan over medium heat, stirring frequently, until pancetta has rendered some fat, about 5 minutes. Add remaining onions, and cook until onions are softened and translucent, but not browned, about 7 minutes.

Stir in rice. Sauté briefly (1 to 2 minutes), stirring to coat each grain and lightly toast the rice. Add reserved porcini, sherry wine, and 3 cups broth.  Cook, stirring, stirring, stirring, until liquid is absorbed.

Continue adding broth, one cup at a time, stirring like a maniac, until rice is cooked through but grains are still somewhat firm at center, 10 to 12 minutes (rice may not require all of broth).  Risotto should be creamy but not runny with liquid.

Add remaining 1 tablespoon butter, then stir in mushrooms with their juices, Parmigiano, chopped parsley, and sage. Adjust seasoning with salt and pepper. Serve immediately in warmed bowls with a bowl of Parmigiano on the side so each diner can suit their own taste.

Serves 6 as main course, 8 as a first course

Contributor: pat ciesla

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