The Connection Warren-Watchung Edition Feb/March 2016

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Dining Out PAGE 55
Directions:
Mushroom Risotto
with Black Truffle Oil
By: Rosemary Scoleri Paisiano's Restaurant
Ingredients:
1 cup water
8 cups chicken broth
1 ounce dried porcini mushrooms
10 ounces chopped baby bella
mushrooms
6 ounces chopped shitake mush-
rooms
1/4 cup butter
2 tablespoons olive oil
2 cups finely chopped onions
1-1/2 cups Arborio rice
2/3 cup dry white wine
2/3 cup grated Parmesan cheese
3 tablespoons black truffle oil
Salt and freshly ground pepper
Bring the broth to a simmer in a
heavy medium saucepan. Keep the
broth over low heat. Boil one cup of
water and add the porcini mush-
rooms - set aside for 10 minutes till
the mushrooms are tender.
Melt half the butter in a heavy
saucepan. Add the olive oil. Add the
onions and saute until tender, about
8 minutes. Add the baby bella and
shitake mushrooms. Remove the
porcini mushrooms, finely chop and
add to the saucepan. Once the
mushrooms juices evaporate add the
Arborio rice and toast for 2 minutes.
Add 3/4 of the porcini mushroom
broth, one cup of hot broth, white
wine and truffle oil and simmer over
medium heat stirring about every 4-
5 minutes. As the broth evaporates
add another cup of hot broth and
continue to stir the rice. Add salt
and pepper to taste. Continue to
cook until the rice is tender and the
mixture is creamy, about 30 minutes
(the rice will absorb 8-9 cups of
broth). Turn off the gas. Mix in the
Parmesan cheese and remaining
butter.Buon Appetito!
Serves 4-6
Rosemary
Serves: 6
Prep Time: 10 minutes
Cook Time: 50 minutes