Risotto with mushrooms

Su, 14 September 2014
Risotto with mushrooms
What a fantastic day! Just back from the woods with a couple of kilos of beautiful porcini! Well, I know, perhaps it didn't go exactly like that and you had to buy the mushrooms or otherwise, if you were lucky enough ,somebody gave them to you as a present. The important thing is that the ..
What a fantastic day! Just back from the woods with a couple of kilos of beautiful porcini
Well, I know, perhaps it didn't go exactly like that and you had to buy the mushrooms or otherwise, if you were lucky enough ,somebody gave them to you as a present. 
The important thing is that the mushrooms are fresh, it would be better if they were porcini and better still if they were gathered along the Mottarone slopes. Risotto with mushrooms is typical of our cuisine thanks to the microclimate in our region, which provides the ideal conditions for the growth and cultivation of the two main ingredients, rice and mushrooms, and guarantees that their organoleptic properties are at their best.

 
We recommend the“Carnaroli” variety of rice, cultivated in the flatlands around Novara. 
You are probably thinking: “Well, I live in the centre of Berlin so where am I supposed to find fresh mushrooms and Carnaroli rice?” 
We can always come to a compromise: I can understand and close an eye about the fresh porcini from Mottarone (though I'm pretty sure you will get them at KaDeWe …) and I'll let you use the dried mushrooms you can buy at the organic shop in Kreuzberg. However, there is no justification for the rice because, even if you don't find “Carnaroli”, other varieties such as “Arborio” or “Vialone nano” make good substitutes, but avoid at all costs Thai, Basmati and Chinese rice because these would only ruin the risotto with mushrooms! 


Ingredients for 4 people: (cooking time 20 minutes) 

- 350 g Carnaroli rice 
- 250 g porcini mushrooms 
- ½ onion 
- 1 clove garlic 
- 1 sprig parsley 
- 40 g butter 
- ½ glas white wine 
- 1 litre meat stock 
- 30 g grated parmesan cheese 
- oil, salt and pepper 

Finely chop the onion and sauté in 20 g butter in a frying pan. 
Add the rice to this mixture and fry until translucent, then douse with white wine ; when the wine has evaporated season with a pinch of salt and continue cooking the risotto, adding a ladleful of boiling broth at a time. 
In the meantime clean the mushrooms by wiping with a damp cloth and then cut them into slices. Take a small saucepan and heat some oil in it with the clove of garlic, add the mushrooms and cook for three minutes over a lively flame. Season with salt and pepper and add the chopped parsley. 
Stir the mushroom mixture into the risotto a few minutes before removing the pan from the heat. 
Turn the heat off and stir in the parmesan and remaining until absorbed. Let it settle for a couple of minutes before serving. 
Risotto is a creamy dish, fairly dense but not watery; you should be able to feel the grains of rice distinctly when you masticate. A risotto is considered to be of the correct consistency when it tosses from one side to the other of the casserole something like a wave (“all’onda”), which means basically that it should neither be too compact nor too liquid.



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