Wild Mushroom Risotto

This months recipe looks like real risotto, the rich, labor-intensive Italian rice dish. But our version is made with pastina (Italian for tiny dough), a minuscule dry pasta. Traditional risotto requires constant stirring (which helps the starch create a thick sauce). With pastina, frequent stirring is recommended, but since cooking time is slashed in half, slaving-over-the-stove time also dwindles!
- Robin Vitetta Miller, M.S.

Ingredients

1 ounce dried wild mushrooms (such as shiitake or porcini)
2 teaspoons olive oil
2 shallots, minced
2 cloves garlic, minced
1 cup sliced fresh cremini or button mushrooms, or a combination of both
12 ounces dry pastina (or any tiny pasta)
1/4 teaspoon dried sage
4 cups reduced-sodium vegetable orchicken broth
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley Salt and black pepper to taste

Directions

In a small bowl, soak the dried mushrooms in 1/2 cup hot water for 15 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and garlic and cook 1 minute. Add fresh mushrooms and cook 3-5 minutes, until they begin to release juice. Add pastina and sage and cook 1minute. Add 1/2 cup of the broth and simmer until the liquid is absorbed. Continue adding broth, 1/2 cup at a time, waiting until liquid is absorbed before adding more. (Total cooking time should be about 8 minutes.)

Strain reconstituted mushrooms through a paper-towel-lined sieve, reserving the soaking liquid. Rinse mushrooms to remove any dirt and slice into thin strips. Add mushrooms to the pastina. Using a tablespoon, add most of the reserved liquid from the mushrooms to the pasta. (Do not use the liquid at the very bottom of the cup, because it will have sediment.) Simmer until liquid is absorbed. Stir in Parmesan and cook 1minute, until cheese melts. Remove from heat and stir in parsley. Season to taste with salt and black pepper. Serve immediately.

Recipe is from April 2005 p.161