INGREDIENTS RISOTTO PORCINI AND SAFFRON
- 2 people
- 150g Carnaroli / Arborio / Vialone nano rice
- ½ Boiled potato
- 1 fresh chili pepper
- ½ White Onion
- 2 Spoons of Butter
- 1/2 Glass of White Wine
- 2 Spoons of Parmesan
- Pepper, salt and parsley to taste
- 25g Dried Mushrooms or 150g Fresh Porcini or 200g Frozen Mushroom Mix
- ½ Teaspoon of saffron
INGREDIENTS FOR THE VEGETABLE BROTH
- 1.5 l Cold water
- 1 potato
- 1 Carrot
- 1 Celery
- 1 White Onion
- Difficulty: Medium – Easy
- Preparation: 35/40 min
- Servings: 2 people
Note: The herbs to add to garnish the dish are at your discretion. If you can’t find fresh porcini, the best alternative is dried porcini. If you want to make the dish more intense, you can use meat broth instead of vegetable broth.
RISOTTO PORCINI MUSHROOMS AND SAFFRON.
I’m walking in the woods between Lazio and Umbria region.
It is September, the days are getting shorter and the temperatures pamper you with a gentle cool wind.
Leaves creak under the feet, a light smell of trees and soil, moss, and wild mold. Slowly moving between one tree and another, eyes down. It rained a few days ago and you hope that nature has done the rest. A small mushroom appears in front of your eyes, smile. This recipe reminds me of my childhood. However, I can hardly believe that with the millions of hectares of woods this is a common happy memory.
Risotto with PORCINI MUSHROOMS AND SAFFRON is the natural evolution of a dish that graze the perfection.
Perfectly balanced colors, textures, and flavors. Unique.
A bite of forest and a treat for the palate.
How to do:
1. Chop carrots, celery onions, and potatoes.
2. Immerse the ingredients in 1.5l of cold water and bring to boil.
3. Cook for 15/20 min.
RISOTTO WITH MUSHROOMS AND SAFFRON
4. If you are using dried mushrooms, leave the mushrooms to soak in warm water for 10 minutes. The water should cover the mushrooms.
5. Cook half onion finely chopped with 1 tablespoon of butter, a pinch of pepper, half of the fresh chili pepper, and a spring of parsley.
6. Add the mushrooms squeezed from their liquid (keep the water of the mushrooms) and cut it in and large chunk.
7. Deglaze the sauce with ½ glass of dry white wine over high heat until the smell of alcohol disappears. Cook for another 5 minutes.
8. Pour half of the mushroom into a bowl. Add half a boiled potato (the potato from the vegetable broth is just fine).
9. Blend the mixture until it reaches a smooth and creamy consistency. If it is too hard, add a little vegetable broth
10. It’s time to toast the rice over medium-high heat. Cook the rice with the remaining half of the mushrooms you didn’t blend. Cook for 3-4 minutes until the rice is slightly shiny and transparent.
11. Add the hot vegetable broth, and the mushroom water one ladle at a time. The rice must always “suffer” the broth.
12. Cook for about 12/15 minutes according to the type of rice.
13. The last 5 minutes add the porcini cream and 3/4 of the saffron
14. Out of the flame add 1 tablespoon of butter and 2 tablespoons of Parmesan. Season with salt.
15. To garnish the dish you can use thyme, parmesan, and the rest of the saffron.