Risotto con Funghi from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
This dish originates in the mountain communities of Italy where mushrooms grow. It is finished with grated Pecorino Romano, a mountain cheese. The tomato provid
Ingredients
- 120 milliliters (½ cup) dry white wine
- 75 grams (¾ cup) grated Pecorino Romano
- 85 grams (½ cup) finely diced white onion
- 270 grams (1½ cups) Carnaroli rice
- 1½ liters (6⅓ cups) vegetable stock
- 80 grams (6 tablespoons) unsalted butter
- Coarse salt and freshly ground black pepper
- 1 liter (4¼ cups) whole, canned Italian plum tomatoes with their juicees, puréed through a food mill
- 6 grams (2 tablespoons) chopped fresh Italian parsley
- 2½ grams (1 tablespoon) chopped fresh oregano leaves
- 2½ grams (1 tablespoon) chopped fresh marjoram leaves
- 60 milliliters (¼ cup) olive oil
- 20 grams (2½ tablespoons) chopped garlic
- 225 grams (½ pound) cremini mushrooms, cleaned, stems removed
- 17 grams (½ ounce) dried porcini mushrooms, preferably imported
- 115 grams (¼ pound) oyster mushrooms, cleaned, stems removed
- 225 grams (½ pound) shiitake mushrooms, cleaned, stems removed
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