risotto al forno
TOTAL TIME: 1 hour, 10 minutes
MAKES: 4 servings
- 4 large porcini mushrooms (about 7 ounces)
- 2 tablespoons unsalted butter plus more for ramekins
- Freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 celery stalk, cut into 1/4 -inch dice
- 1 small carrot, peeled and cut into 1/4 -inch dice
- 1/2 small zucchini, cut into 1 ⁄4 -inch dice
- 1 medium tomato, cored and cut into 1/4 -inch dice
- 1 1/2 teaspoons finely chopped flat-leaf parsley
- 1 1/2 teaspoons finely chopped fresh sage
- 1 teaspoon finely chopped fresh mint
- 1 small shallot, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 3 1/2 cups low-sodium vegetable broth, heated to a simmer
- 2 tablespoons freshly grated Parmigiano-Reggiano or Grana Padano cheese
SPECIAL EQUIPMENT: 4 (4-ounce) ramekins
Trim mushrooms and cut stems from caps. Separately cut caps into 1/4-inch-thick slices and stems into 1/4-inch dice. In a large skillet melt 1 tablespoon butter over medium-high heat. In a single layer, add mushroom caps and cook until softened, about 1 1/2 minutes per side; transfer to a plate and season with salt and pepper.
Add 2 tablespoons oil to skillet and return to medium-high heat. Add mushroom stems, celery, carrot and zucchini. Cook, stirring occasionally, until vegetables are lightly golden, about 3 minutes. Add tomato and cook until any liquid from tomato has evaporated, 3 to 4 minutes more. Remove from heat and toss with parsley, sage, mint and pinch salt and pepper.
Heat oven to 400º.
In a large saucepan, heat remaining 2 tablespoons oil over medium-high heat. Add shallot and cook until lightly golden then add rice, stir to coat with oil and cook for 1 minute more. Add wine and stir, scraping the bottom of the pot to release any bits. Cook until wine is mostly evaporated, then add 1 cup broth and reduce heat to medium-low; cook, stirring, until broth is mostly absorbed, 5 to 7 minutes. In 1/2 cupfuls, add remaining broth, stirring until each addition is mostly absorbed before adding the next, until rice is tender yet still slightly firm to the bite (you may have broth left over). Remove from heat and stir in cheese and remaining tablespoon butter.
Generously butter ramekins. Line bottoms with a single layer of mushroom tops (chop any leftover tops and add to vegetable mixture). Put 1/4 cup risotto into each ramekin, then press risotto into the bottom and up the sides of the ramekins to create cavities. Fill each cavity with 1 1/2 tablespoons of vegetable mixture, then top with remaining risotto, packing tightly. Place remaining vegetable mixture in a small baking dish. Place ramekins and baking dish with vegetables on a baking sheet; bake for 15 minutes.
Remove risotto and vegetables from oven. Run a paring knife around edges of ramekins. Invert risotto onto serving plates and sprinkle with pepper. Serve warm with vegetables.
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