In season: risotto with porcini mushrooms
Hey everybody! October is here around and going to the market I found these porcini mushrooms: really fresh and gorgeous! So I decided to buy some and use them to cook a classical recipe which in this season is a "must to be done", especially in the northern part of Italy!
The list of ingredient is not that much but, talking about risotto, you must be very careful in mixing the product at the right time
Serving size 4
300 gr rice
3 fresh mushrooms
1 little white onion
1/2 white wine glass
Vegetale broth (2 carrots, 1 onion, 1 piece of celery, 1 mature tomatoes)
50 gr buttare - 100 gr Parmigiano Reggiano cheese
parsley - 1 leave of laurel - 1 juniper berry - extra virgin olive oil - salt - pepper
Take a pot and add plenty of water to prepare the vegetale broth: wash the vegetables, put them into the water together with the juniper berry and the laurel leave. Add salt and let the broth cook till the vegetable are completely softened.
While the broth is cooking take the porcini mushrooms, clean them with a dump sponge, very delicate, paying attention not to break them. Detach the stem from the head of the mushroom, cut them into small pieces and the head in thin slices, being very delicate also.
Take a saucepan, add extra virgin olive oil, chop the onion finely, part of the parsley and when oil is hot enough, add them and let them brown, but not too much.
At this point add the rice, let it fry a little continuing to stir it , add the white wine glass and when wine has evaporated, add the porcini stem in pieces and a ladle of booth with salt. Continue to move the rice adding a ladle of broth
time to time. After 10 minutes, add the porcini slices, leaving a couple of them to decorate each portion
When the risotto is "al dente", turn the stove off, add butter, grated parmesan cheese and let it whisk with a cover, 2 minutes no more. Take a dish, serve and decorate with crude porcini slices, pepper, a little bit of chopper parsley, if you like it.
The right wine? Chardonnay, Champagne and Franciacorta, with a serving temperature which usually goes from 8° to 10°