MUSHROOM RISOTTO
Dried mushrooms can be substituted for fresh ones, though you will have to reconstitute them by soaking them in water. Place them in about 1 cup tepid water for 20 to 30 minutes. Drain the mushrooms, reserving the soaking liquid. Dry the mushrooms on paper towels and wipe away any remaining grit. If you llke, you can use the reserved liquid as part of the cooking liquid, which will intensify the mushroom taste.
FOR 6 SERVINGS
1 pound fresh mushrooms, a wild variety if possible, or a mixture of wild and white or 2 ounces dried porcini or other wild mushrooms (see above)
1 onion
4 cups of vegetable stock
1 clove garlic
3 or 4 fresh rosemary leaves
1 tablespoon fresh oregano leaves or 1 teaspoon dried 4 to 5 tablespoons olive oil
1 cup dry white wine
1 1/2 cups Italian rice (see page 81) Salt
Freshly ground black pepper
1/2 cup hummus with 2 tbsp of nutritional yeast (optional)
1 cup chopped fresh basil or Italian parsley
Dice the mushrooms together with the onion, garlic, rosemary, and oregano. Warm the oil in a medium saucepan over medium heat; add the diced mixture and saute, stirring, for 3 to 5 minutes, until very lightly browned. Stir in the wine and let it cook until just about evaporated, then add the rice.
Stir the rice into the mixture for a minute or two until it becomes opaque. Add vegetable stock slowly, 1/2 cup at a time, until the rice is tender. Season to taste with salt and pepper. If you wish, remove the risotto from the heat and pour the hummus and yeast over it, without stirring further. Turn the risotto out into a serving dish, sprinkle the basil over, and serve at once.