Mario’s Beefeater Risotto
3 oz. dried mushrooms
Italiano Extra Virgin Olive Oil from The Olive Tap
Garlic Olive Oil from The Olive Tap
8 oz. beef stock
1 cup Carnaroli or Arborio Rice
1/3 cup chopped fresh parsley
Reconstitute the mushrooms in white wine and water for about 4 hours. When they are soft, squeeze out the liquid, reserve the liquid, and sauté the mushrooms in Italiano and Garlic Olive Oil until done. Reserve.
Put the beef stock in a pan and warm.
Heat some Italiano in a pot and add the rice. Sauté until the rice begins to become translucent. Put the mushroom liquid in the pot, and if the rice is not covered, add some white wine. Bring to a simmer, stirring constantly until all of the liquid is absorbed. Add about 1/2 cup of warm beef stock and stir until the stock is absorbed. Repeat until the rice is soft (but be sure to stir for at least 20 minutes). Just before the rice is done, add the mushrooms, then continue stirring.
Lynn and Mario