Wednesday, September 30, 2009

Risotto con funghi

Another visual shopping list. This time for Risotto con funghi (Risotto with mushrooms). For 2-4 people.

25 gram dried porcini
175 gram fresh mushroom
juice of half a lemon
75 gram butter
2 tbsp chopped parsley
900 ml chicken or meat broth (not too strong!)
2 tbsp olive oil
1 onion
100 ml. dry white wine
3 tbsp Parmesan
275 gram arborio (rice)
salt & pepper

Preparation in 7 steps

Step 1 Soak dried mushrooms in 350 ml warm water for 40 minutes. Drain and reserve soaking water for step 3. Cut soaked mushroom finely.

Step 2 Slice fresh mushrooms and toss with lemon juice. Melt 1/3 butter and fry mushrooms. Stir in parsley after mushrooms begin to brown and set aside.

Step 3 heat broth and add mushroom soaking water. Simmer until needed.

Step 4 Heat another 1/3 butter with the olive oil in same pan mushrooms were cooked. Stir in onion until soft and golden. Add rice and stir for a few minutes. Add soaked and sautéed mushrooms.

Step 5 Pour in wine and cook until it evaporates.

Step 6 Raise the heat and add a little hot broth. Cook until the rice dries out. Add more broth. Repeat for 20 minutes. Taste and continue until rice is al dente. This may take 35 minutes.

Step 7 Remove from heat. Stir in remaining butter and parmesan. Whisk quickly and grind some black pepper. Rest risotto for 3-4 minutes before serving.

Update: this can be a very powerful risotto (taste-wise), depending on the strength of the broth. Use a more watery broth if you want to taste the rice, mushrooms & wine better.
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