WILD MUSHROOM AND ARUGULA RISOTTO

WILD MUSHROOM AND ARUGULA RISOTTO image

Yield 4 servings

Number Of Ingredients 11

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1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
5 cups lower-salt chicken broth
4 Tbs. unsalted butter
1 medium yellow onion, finely diced (about 1 cup)
Kosher salt
1-1/2 cups Carnaroli or Arborio rice
1/2 cup dry sherry
3 oz. baby arugula (4 cups, loosely packed)
1 cup freshly grated Parmigiano-Reggiano or Grana Padano
1/3 cup sliced chives
Freshly ground black pepper

Steps:

Heat the mushroom soaking liquid with the chicken 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 tablespoons of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 minute. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives. This satisfying risotto makes a meal on its own when accompanied by a salad. Try: Mixed Greens and Sherry Vinaigrette (in recipe box)