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Risotto with cardoncelli

Risotto with cardoncelli

Although the cardoncelli in question are the cultivated ones that are usually found on the market, the result does not change: it is an excellent risotto with mushrooms!
Above all, the appearance of these mushrooms is very intriguing and recalls others that are much more valuable.
Without forgetting the fact that there is also a little trick, a pleasant trick ... 
in fact the cardoncelli are mushrooms that lend themselves very well to amalgamate their flavor with that of other ingredients: in this case the addition of half a bowl of dried porcini mushrooms soaked in water and then made into pieces; the result is very tasty.

The use of red onion then gives the dish a special touch: since while softening it does not make to discard the yellow one, the small pieces of onion, while eating, form a pleasant counterpoint to the rice grains in the mouth.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

cardoncelli

g.

250

dried porcini mushrooms

cup

1/2

superfine arborio rice

g.

120

beef broth (NB)

QB

red onion (medium)

pc.

1

garlic

cloves

1

XNUMX/XNUMX cup salted butter

QB

extra virgin olive oil

salt and pepper

QB

parsley

Ad Lib

White wine

ml.

50

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Preparation:

For this risotto the general house rules apply (worth reading here ...)  and specifically proceed as follows:
Soak the dried porcini mushrooms in warm water, chop the onion and crush the garlic clove with the palm of your hand or the flat of a knife, to open it, leaving it in one piece: it will then be easier to remove it.

Take the onion and garlic in a pan with oil and in the meantime slice the cardoncelli into long slices, not too thin.

As soon as the onion has softened, add the cardoncelli, cut the porcini mushrooms into water and put them in the pan with the rest and a sprinkling of parsley; wanting the water in which the mushrooms have soaked can be added to the broth; be careful not to spill the bottom, however, which may contain small traces of earth or sand.

Cook until the mushrooms soften a little (then continue cooking with rice ...). Then transfer them to a bowl and in the same pan, without cleaning it, melt the butter and toast the rice.

As soon as the rice changes color, add the base of onion, garlic and mushrooms, mix gently, wet with white wine, raise the heat and let it evaporate.

On high heat, add the broth and cook, adjusting if necessary with broth if it becomes too dry. Usually the rice will be al dente in about 14 '; and to the point after the five minutes of canonical rest out of the fire.

Remove the pan from the heat, add a knob of butter and a generous sprinkling of parsley. Mix gently with a ladle.

After five minutes the rice is ready to be served (and eaten).
A small note: I avoid this parmesan with this risotto: it would cover the delicate flavor of the mushrooms too much.

Enjoy your meal and ... watch out for the garlic clove!

ADVICES AND NOTES: 

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  • print pdfRecipe, text only: to print or download.
  •  NB: With this risotto it would take a nice broth of meat ... but if there are vegetarians at the table you can replace it with a vegetable broth, letting us cook two crumbled pieces of dried porcini in it.
  • For a less strong flavor, you can toast the rice with EVO oil instead of butter.
  • This preparation can also be done with not too small champignons (possibly dark ones) reinforcing the dose of dried porcini; also in this case the result is surprising.
  • See also: The rules of the house 1 Rice: Risotto

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