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40 grams of dried porcini mushrooms
1.5 cups of Italian arborio rice
2 cups of beef stock
1/2 shallot
fresh parsley
1/2 cup of freshly
grated parmesan
(parmegiano regiano) cheese
1 cup of Chivas Imperial,
Johnnie Walker
Blue Label or other 18 year old blended
scotch
olive
oil
spoon of butter
salt and fresh pepper
Soak the mushrooms in 1 cup of hot water
for 10 to 15 minutes. Remove the
mushrooms by hand, squeezing out the
liquid. Strain the remaining liquid into
a
separate container, dice the soaked
mushrooms, and set both aside.
Soak the rice in cold water for about five
minutes, drain and set aside.
In a sauce pan, simmer the beef stock and
drained mushroom liquid and add
salt and
pepper to taste (should be a tad salty since
it will flavor the
rice.) In a larger pan, melt
the butter with 4 times
its weight in olive oil over medium heat. Add
the shallot and let it fry for a minute. Then,
add the mushrooms and rice
and stir while
they fry for a minute. Pour the whisky over
the rice and
ignite. Allow flame to rage for
about thirty seconds then cover briefly to
extinguish, remove cover, and allow
remaining whisky to evaporate.
Then, add one ladle of the beef stock
mixture to the rice and stir until the
liquid
has almost completely evaporated. Cook the
risotto on medium heat
so that it is
constantly boiling gently. Repeat this
process until you
have finished the beef
stock mixture. Add more water if the rice is
still
hard until it is cooked. When
the last of the liquid is almost
evaporated, remove from heat and slowly stir
in the grated parmesan cheese and some
finely chopped parsely. Allow to sit
covered
for a few minutes.
Serves 4 with additional parmesan cheese
and garnished with parsely.
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