Risotto ai funghi


Today I went to one of my favorite store located on Rachel street called Mycoboutique. If you are a mushroom lover like myself this place is not to be missed. They have every fungi from Dried mushrooms, fresh morels and pleurottes, truffles and oils and my personal favorite porcini.
So now I had a bag full of mushrooms (fresh and dried) and no real plan on what to do with them. Then it hit me… Risotto!

What makes a good risotto? Time I’d say. When you go to a restaurant it is hard to find a great risotto thats why I leave this dish for home.
So heres what I had:
Porcini mushroom’s
Butter
chicken stock
onion
Risotto rice
Parmesan (fresh, don’t go using that Kraft stuff it is just not the same)
Thyme
truffle oil I bought awhile back. It’s a little expensive but it’s worth it.

How it’s done:
With the dried porcinis I made about 3 cups of what is called porcini bouillon. Pretty easy, simply soak your dried mushroom’s in warm water for 30 minutes and keep the liquid voila! Bouillon.(what I like to do is use chicken stock instead of water to soak the mushrooms to inhance flavor) Place aside for now.
Next in a deep frying pan,melt about 3tbsp of butter at medium heat. Finely chop your onion, saute onion for 2 minutes, stirring often so the onion doesn’t darken.Throw in a sprig or two of thyme. Chop porcini mushrooms and stir them in. Now add risotto about 4oz (115grams) stir for 2-3 minutes. Add in the soaked porcini’s as well (keeping the bouillon)
Now pour ladleful of hot bouillon into onion mixture and stir slowly until liquid is absorbed. Repeat this step until risotto is tender and creamy, about 25 minutes. Remove risotto from heat and add 3 more tbsp of butter, parmesan cheese and truffle oil to your liking.

It’s a pretty easy dish and your friends will love it! If you don’t like mushrooms replace it with basically anything. Examples of anything can include, Rapini and pancetta with roasted garlic or even butternut squash. Want to replace the parmesan? Use gorgonzola! Be inventive the worlds your oyster eat it up!

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One Response to “Risotto ai funghi”

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