L'Italo-Americano

www.italoamericano.org 36 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, NOVEMBER 15, 2018 dish. I use a combination of fresh and dried Porcini mushrooms, and I also usually add button mush- rooms as well. RISOTTO CON I PORCINI Ingredients ■ 80g (1 ¼ Cups) Carnaroli rice ■ 3 fresh Porcini mushrooms ■ 50g dried Porcini mush- rooms ■ 20 white button mushrooms ■ onion ■ 1 garlic clove (optional) ■ ½ cup (125ml) white wine ■ .5 litres vegetable or chicken broth ■ 100g butter ■ 100g Parmigiano Reggiano (plus extra for serving) ■ Extra Virgin Olive Oil ■ salt ■ pepper Method 1. Heat the broth in a saucepan until it reaches a boil. Remove from heat and add the dried mush- rooms. Put aside for 20 minutes. Once mushrooms have rehydrated, remove from the broth and pass it through a sieve lined with a clean tea towel. This is important to eli- minate any remaining soil, or gritty bits attached to the dried mush- rooms. 2. Clean the fresh Porcini mu- shrooms. DO NOT WASH THEM. Use a brush to remove any remaining soil from the base, and use a potato peeler to gently clean the stems. Slice them verti- cally. 3. Heat some extra virgin olive oil in a large frying pan over me- dium-high heat. Cook the button mushrooms until tender and gol- den. Set aside. Repeat with the fresh Porcini mushrooms, cook slowly until they are golden. Re- serve these to garnish the finished risotto. 4. Meanwhile chop finely the onion and the garlic, and add to a large heavy-based saucepan with half the butter and a generous splash of olive oil. Cook on me- dium heat, stirring until soft. 5. Add the rice to the onion and garlic, stir and ensure all rice grains are covered with oil. Toast the rice until you can feel (care- fully with your hand) the heat co- ming from the pan. 6. Add the wine and allow to cook for 1 minute or until wine has evaporated. 7. Add 1 ladleful of broth and gently stir until it is absorbed and the rice seems to be "dry." Repeat with the remaining stock mixture until the rice is tender with just a slight bite, being careful not to burn the rice on the bottom of the saucepan. 8. Incorporate the cooked but- ton mushrooms and the rehydra- ted dried Porcini mushrooms to the rice as it cooks. Taste and add To make a good risotto, always remember to "mantecare" before serving! Photo: Toni Brancatisano salt as required. 9. When rice is cooked, turn off the heat and stir through the remaining butter to mantecare, until it has melted and has been completely absorbed. Now stir th- rough the freshly grated parmesan cheese. Place the saucepan lid onto the saucepan for about 2 mi- nutes. 1. Garnish the risotto with the cooked fresh Porcini mushrooms. Sprinkle with extra Parmigiano and freshly cracked black pep- per. Serving suggestion: Add thin truffle shavings to the risotto or, in absence of those, just add a few drops of truffle oil to each finished plate of risotto. Continua da pagina 34 Porcini mushrooms are reach in proteins and have a distinctively strong flavor. Photo: Toni Brancatisano

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