Fresh porcini mushroom risottoMediterranean month at foodies+
The case sometimes plays strange tricks. I've just read +Paul Binns
's post that mentions a mushroom pasta recipe and here I am to tell you about mushroom risotto. Strange? Only in part. Actually, mushrooms are one of the most widespread ingredients in Italian and Mediterranean cuisine. When you talk about Mediterranean cuisine, most people think of fish, cereals and vegetables as main ingredients. But Mediterranean area includes hills and mountains around too and so ... mushrooms!
This risotto with porcini mushrooms is very tasty, one of the most known Italian risotto in the world. Porcini mushrooms belong to Boletus edulis species and are easily found in the woods in summer and autumn. So this can be a recipe that matches people who live in the north and south of the equator. You can make it with dried mushrooms too.
One of the secret in making this risotto is replacing red wine with Marsala wine or myrtle liqueur
Simple but not cheap ingredients! In any case real Mediterranean ingredients, myrtle included ;))Ingredients/It serves 2 U.S. doses in parentheses
2 medium size (about 150g - 5 1/3 ounces) porcino mushrooms
1 1/2 tablespoon extra virgin olive oil
2 tablespoons fresh chives, finely chopped (or 1 tablespoon if dried)
2 tablespoons fresh flat-leaf parsley, finely chopped (or 1 tablespoon if dried)
1 dried bay leaf
1/2 teaspoon saffron powder
100ml (3 1/3 fluid ounces - just under half a cup) full-bodied red wine
700ml (1 1/2 pint - 3C) vegetable stock
160g (5.6 ounces) Italian arborio rice
Parmesan, if you likePreparation and cooking
- Clean mushrooms.
Follow these simple tips: clean mushrooms removing any lumps of earth and other impurities with the tip of a knife blade.
Brush off grit and dirt with a toothbrush.
Do not rinse them with running water; you could loose their delicate taste!
Moisten some absorbent kitchen paper and clean them accurately.
- Cut them into slices or dice if they are large.
- Put mushrooms in a large pan with olive oil and bay leaf and cook over high heat for few minutes, stirring frequently, to reduce the liquid in excess.
Fungi usually eliminate a bit of water.
- Meanwhile prepare stock and dissolve in the saffron.
- Add rice to the pan with mushrooms and toast it, stirring with a wooden spoon.
- Moisten with wine and let it evaporate over high heat.
- Start adding a ladle of hot stock.
- Reduce the heat and let the stock simmer.
- Continue pouring in stock, ladle by ladle, until rice is fully cooked.
Simultaneously cooking liquid must be almost completely reduced.
Remember to keep your stock boiling,
This is the only difficulty in making risotto.
For this reason it is recommended not to add stock all together.
- Another tip in making risotto: you should not stir rice too much.
This is the thought of the greatest Italian chefs.
- Add chives and parsley a minute before turning off your stove.Just before serving
- When your rice is cooked, turn off your stove and let risotto rest a couple of minutes.
- Serve with a little bowl of grated Parmesan.
So everyone will be able to sprinkle it on the top according to his own taste.
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