There are days when you have visits from the right person and you talk about the right things: COOKING!
My great friend and mentor received a job call in the Maldives as Head Chef (I’m super proud of her!) and we managed in extremis to organize a lunch with our partners and with a mini cooking course!
And believe me: when a chef enters your kitchen everything radically changes! Apart the fact I seemed a caffeine addicted running from one side to the other of the kitchen, while our partners were slowly drinking their aperitiv and eating appetizers like they were in Montecarlo!
Finding myself cooking with a person of such a caliber is totally awesome! Even a normal risotto becomes an experience to remember and to tell! It is a duty for me to let you meet this fabolous risotto!
Ingredients for 4 people:
- 200 g carnaroli rice (the one suitable to cook risottos)
- 200 ml dry white wine
- 3 medium size porcini mushrooms
- half of a medium size white onion
- 50 g grated parmesan cheese
- 40 g unsalted butter
- extra virgin olive oil
- 1,5 lt meat broth
We now prepare all the risoto ingredients! We wash the fresh mushrooms (blessings to my friend Simone that has a lovely mother that likes to go for mushrooms in the mountains!) and then we dry well with a paper cloth. We cut away the tougher lower part of the stem and the dirty parts under the cap. We cut all the mushrooms into small dices of half a centimeter size. We also prepare the broth keeping it hot.
We chop the onion extremely fine, maximum a couple of millimeters a piece, the chef says that the more are thin the quicker they become soft, on the other side they burn easily, so extra care!
Now we put 20 g of butter into a large casserole to melt. Once melt we let panfry the onion at extremely low flame for 5 minutes, sttirring often to avoid burning. When the onions start to brown lightly we add the mushroom dices and we let them reduce for about 2 minutes, then we add the rice and let it roast for 5 minutes. It is important to stir it continuously in order to roast it evenly. After the roasting we add the white wine, the casserole is extremely hot at this moment and the wine will evaporate almost istantly, so we have to be readu to add immediately the broth. It has to be added slowly in order to keep it barely at the level of the rice. It is important not to keep it ovet the rice level in order not to boil it: the less broth we have themore the taste will enter into the rice grains!
We let it cook till one minute before the end of the cooking time, the rice at this moment should be prety reduced and dry. We have to “mantecare”, stirring with decision, adding slowly the rest of the butter in small pieces and small quantities of broth and olive oil till it has the consistence of a firm cream. Final touch is with the grated parmesan cheese and a final stirring! We serve and taste this great dish!
Did ever happen to you to think you know something and suddenly someone really expert comes in and cancels all your beliefs? This is how I felt at the first taste of this risotto! If she decorates it with orange candied cherry tomatoes and carasau bread (a tipical flat dry sardinian crunchy bread)….well…I just had to bow in respect!
HOW MUCH IS IT? This time I honestly have no idea…I got the mushrooms as a gift from a friend and I seriously have no idea. The porcini cost quite a lot, this I know.
For the italian recipe RISOTTO AI FUNGHI PORCINI