John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch—more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)

　　

Ingredients

4 servings

　　

Omit

Meat

　　Barley

　　

Swap

3 jiggers (just over 1/3 cup) really good Scotch for the wine

　　Beef stock for the chicken stock

　　

Add

1/3 cup additional Arborio rice

　　2 ounces dried porcini mushrooms

　　1 portobello mushroom cap, finely chopped

　　16 shiitake mushroom caps, finely chopped

　　2 tablespoons chopped fresh thyme leaves (from 5 to 6 sprigs)

　　

Step 1

Sauté the garlic, onions, and portobello and shiitake mushrooms in 2 tablespoons EVOO over medium-high heat until the mushrooms darken, then season with salt and pepper. Add the rice and cook for another minute or two.

　　

Step 2

Add and cook off the Scotch, then cook the risotto just as for the master recipe, #312. When all is added, the beef stock, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto. Stir in the cheese, thyme, and parsley and serve.

　　Rachael Ray 365: No Repeats