Dried mushrooms are reconstituted in hot water. Lettuce and fennel are sweated down in some hot butter in a big, heavy-bottomed pot, then set aside. Onion takes their place, followed by short-grained arborio rice, followed by hot water. Then the cook stirs and stirs, performing the old dance of risotto. (I tried the dish using the stock left by the mushrooms but found it too muddy and dank.) The mushrooms, diced small, go into the pot along with some more water and stirring. Then, at the end, the lettuce and fennel, some Parmesan, a heavy dusting of nutmeg and whatever butter is left. The result is remarkable, particularly in the matter of the lettuce, a mineral thread of flavor above the soft forest floor of the rice. Sam Sifton
Full Recipe
Author
Sam Sifton | 2013-11-24
Source
