Recipe Of The Week: Risotto Porcini
This is another great and delicious recipe my sister and I made this week. Risotto porcini is a classic and we cannot get enough of it. It is insanely delicious and the perfect comfort food. The original recipes has Italian sausage. We did not use any in ours but you can add it if you like.
25g Dried porcini mushrooms
1/2 White onion finely chopped
1 Cup of rice (arborio or carnaroli)
Home made chicken stock or vegetable stock
A generous amount of olive oil
A handful of parsley finely chopped
Salt and pepper to your liking
Parmesan cheese grated
Splash of white wine (we cooked it without wine)
Start by heating up the stock. Next soak the dried porcini in hot water. If they are to big break them into smaller pieces using your hands. After a few minutes drain them and then add more hot water and place them on the side for later. Place the onion and sausage if using it on medium heat with olive oil and sauté until golden, then add the rice and stir until the rice is well coated with the olive oil. Sauté for 3-4 minutes taking care not to burn the rice. If you decide to add the wine add it now and let it evaporate before adding 2 ladlefuls of hot stock and stir. Make sure the rice has absorbed the stock before adding more. Add the stock gradually and when you are half way through add the porcini mushrooms with their water and keep stirring with a wooden spoon.
You do not want to over cook the rice. About 1-2 minutes before the rice is ready add the chopped parsley and stir. Make sure the rise is not too dry. At the end when it is ready, allow the rice to rest on the side for 2 minutes to absorb any access stock then serve. Remember to season it to your liking. How much pepper and salt you add depends on how you like it. You need to remember that the stock and parmesan cheese are salty. When ready serve and sprinkle the grated parmesan on top and enjoy!
Dania Trapani is a fully qualified nutritional therapist and naturopath. Make sure to follow her blog for her latest recipes and healthy tips.