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Risotto with Grilled Porcini Mushrooms, Sweet Onions, Fava Beans and Pecorino Romano

Risotto with Grilled Porcini Mushrooms, Sweet Onions, Fava Beans and Pecorino Romano

We especially enjoy this risotto with Inman Family Wines Pinot Gris!

COUNTDOWN

Up to 1 day ahead
• Soak dried porcini.

Up to 4 hours ahead
• Prepare coals.
• Shell, cook and peel fava beans; leave covered at room temperature.
• Grill onion, garlic and fresh porcini mushrooms; leave covered at room temperature.
• Begin risotto.
• Make fried sage leaves.

20 minutes ahead
• Finish risotto.

1 recipe crispy fried sage leaves, (page 162)
1/4 c. porcini mushrooms, dried
1/2 sweet onion, peeled
2 stalks green garlic
1/2 c. fresh porcini mushrooms, rinsed and dried
1/2 fresh fava beans, shelled
3 extra virgin olive oil
1 garlic, finely chopped
1/4 shallots, finely chopped
1 c. Italian Arborio rice
1 c. dry white wine, such as Pinot Gris
1 Tb. tarragon, fresh and julienned
1/2 c. Pecorino Romano cheese, shredded
Porcini oil or extra virgin olive oil
Black pepper, coarsely grounded

TO PREPARE VEGETABLES:
Rinse dried mushrooms in water several times to remove any grit. Put them into a bowl and add 1 cup of hot water. Put a smaller bowl on top to submerge them in the water. Soak for at least one hour or overnight. Drain through a fine strainer, reserving the liquid. Grill sweet onion, green garlic and fresh porcini until lightly charred. Cool. Finely chop the onion and garlic and slice the fresh mushrooms. Blanch fava beans in boiling water for 2 to 3 minutes or until outsides turn pale and they crack open slightly. Drain and run under cold water to stop the cooking. Pinch the beans to slide them out of their skins. Cover vegetables and keep at room temperature.

TO BEGIN RISOTTO:
In a 12-inch skillet, heat olive oil over medium heat until hot. Add garlic and shallots and sauté until translucent, 2 minutes. Add rice and stir until all grains are coated, 1 minute. Add reserved porcini liquid and simmer, stirring constantly, until almost all the liquid is absorbed. Add wine. Simmer, stirring, until most, but not all, of the moisture is absorbed and grains are beginning to get creamy. Risotto can be made ahead to this point. Cover and set aside at room temperature. Reheat before continuing.

TO FINISH RISOTTO:
Add 1 cup water to risotto and simmer over medium heat, stirring often, until almost all liquid is absorbed. Add 1 more cup of water and simmer, stirring, until liquid is absorbed and grains are almost tender. Stir in fava beans, sweet onion, green garlic, and dried and fresh porcini. Season with sea salt and pepper. Risotto is done when the rice is creamy and the grains are soft, but there is slight pressure in the center when bitten into. Stir in tarragon and cheese. Add 1 cup water to risotto and simmer over medium heat, stirring often, until almost all liquid is absorbed. Add 1 more cup of water and simmer, stirring, until liquid is absorbed and grains are almost tender. Stir in fava beans, sweet onion, green garlic, and dried and fresh porcini. Season with sea salt and pepper. Risotto is done when the rice is creamy and the grains are soft, but there is slight pressure in the center when bitten into. Stir in tarragon and cheese.

TO PLATE:
Divide risotto between 6 small plates. Drizzle with oil. Sprinkle with cheese and pepper. Top with fried sage leaves.

Serves 6 as a first course