Tuesday, July 10, 2007

Porcini Risotto ..... This Northern Italian favorite was served by Mary Saturday night at our dinner party and absolutely delicious!

Porcini Risotto
Mary served this dish also on Saturday evening at the dinner party. It was an instant hit with the group!
olive oil
Rice, aborio, or best choice is canaroli
porcini mushrooms
chicken stock
salt to taste
grated Parmesan cheese
If you are using dried porcini mushrooms, they must be reconstituted by soaking first in water. If you choose reconstituted mushrooms, drain the excess water.
Saute the mushrooms in olive oil which have been sliced thin and the dried reconstituted mushrooms which have been chopped.
Choose your rice. The aborio rice has a higher starch content and can become "gummy" if over cooked. The canaroli rice cooks up with a lighter consistency and is slightly more palliative. Follow package amounts for your crowd.
When the porcini mushrooms have been sauteed, add the raw rice. Slightly saute the rice kernels in the mushroom and olive oil mixture before adding the chicken stock. Add small amounts of chicken stock at a time allowing the liquid to be absorbed before the next addition. This dish must be stirred very frequently with a close eye. Requires about 20 minutes cooking time.
Serve immediately and pass the Parmesan cheese

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