Comfort and warm food … perfect for autumn days. For those who haven’t tried dehydrated mushrooms, you must try them. Have lots of flavor and a depth that you won’t find in the fresh ones. The porcini are lovely … a earthy taste, almost woody. The infusion used to rehydrate keeps all your flavour … what better way to use then a risotto!
TIME: 40 min
Arborio Rice 200G
1 Cup of Chopped White Mushrooms
1 bag of Porcini Mushrooms
1 Chopped Onion
1 White Wine Glass
1 Clove of Garlic
Salt and pepper qs
2 tbsp Olive Oil
2 tbsp Butter
Prepare the dried mushrooms as directed on the package. Reserve the water used to rehydrate them, but remember to strain it.
Cut the bacon into cubes, chop the onion and garlic and laminate the mushrooms. Reserve.
In a frying pan heat the olive oil with 1 tbsp of butter and add the bacon until it browns. Saute the chopped onion and garlic. Just until they’re transparent.
Add the rice and let it soak the sauté for 1 minute. Shake the pan occasionally. Add the white wine and stir the pan (don’t use a wooden spoon to stir the risotto, stir the pan).
Whenever the risotto starts to dry add some of the juice from the mushrooms to the skillet and stir. The rice cooking time should be approximately 13 minutes, but try it until the grain texture is”al-dente”. Rectify the seasoning with salt and pepper whenever necessary. If the broth is insufficient add some hot water.
Halfway through cooking add the white mushrooms.
When it’s cooked add the remaining butter , some grated parmesan and gently stir. Let stand 2 minutes before serving.