and I ribatto with a risotto with porcini mushrooms!
Not being able to remain insensitive to the cry of pain that rises from the hearts of some of my readers for the apparent predominance of mushrooms on rice in my risotto with cardoncelliI decided to prepare and photograph, for their moral edification, this modest risotto soiled by an insignificant amount of porcini.
Nor could I leave unheard the request of my first-hour reader, Mrs. Stefania of Milan, who wanted at all costs to replace the rustic cardoncelli cultivated with the noblest boleti: contented!
Ingredients:
|
porcini mushrooms |
gr |
150 |
|
|
dried porcini (absolutely optional) |
tz |
¼ |
|
|
superfine arborio rice |
gr |
150 |
|
|
beef broth (NB) |
QB |
||
|
white onion (medium) |
pz |
1 |
|
|
garlic |
cloves |
1 |
|
|
salted butter |
QB |
||
|
extra virgin olive oil |
|||
|
salt and pepper (with discretion) |
QB |
||
|
parsley |
Ad Lib |
||
|
White wine |
cc |
50 |
|
Preparation:
I did not want to bring back the recipe as it is almost the same as the risotto with cardoncelli cited above; the main difference is in the use of porcini (sorry if it is not very ...) and in the ability to use or not a minimum amount of dried porcini to further enhance the aroma of mushrooms.
In this case I did not use them: the taste was already very intense in itself!
And, of course, I used an equal quantity of rice for one and a half porcini mushrooms.
For the rest, the general rules for risotto they are always applicable.
Preparation of onion and mushroom base.
Toasting rice.
Addition of the porcini base, cooking and final rest.
On the table: risotto is served.
As always the pan was also brushed.
ADVICE:
- An interesting variation, which I use in the presence of people who hate onions at the table, is to fry the rice with two cloves of garlic just crushed (to be able to remove more easily at the end of cooking) and no onion. In this case, as soon as the garlic, browning in butter, will have begun to capture its scent, add the rice and toast it by raising the flame. At this point add a good glass of dry white wine and allow it to evaporate thoroughly before adding the broth and continue cooking as usual recipe.
- Note: With this risotto it would take a good meat broth ... but if there are vegetarians at the table you can replace it with a vegetable broth.
- For a less strong flavor, you can toast the rice with EVO oil instead of butter.
