Italians love their mushrooms. My husbands family are fervid porcini hunters, it's a fight almost on life and death for who finds the best one when they are out picking all together. Personally I don't like the picking that much (I only like picking chanterelles) but I like the eating of mushrooms. I bought the seasons first porcini Saturday and what else could I make if not a nice risotto! I found first class ones from the Apennines at the market, I can always trust my favourite veggie&fruit shop to have something worth bringing home, so I bought some and went home to make the chicken stock...
RISOTTO CON PORCINI or RISOTTO WITH PORCINI
500 g / 1lb and 5 1/4oz rice, Carnaroli or Arborio
500 g / 17 1/2oz porcini mushrooms
1 small onion
Butter
1-1 1/2 l / 52 3/4fl - 70 1/2fl oz chicken stock
Salt
Freshly grated Parmesan,
- Slice and braise the onion in a large knob of butter for 5-6 minutes.
- Clean the porcini and slice them.
- Add the mushroom and braise them slowly for a couple of minutes.
- Add the rice and toast it for 1-2 minutes. It's important that every grain is covered with fat.
- Now you start the slow and slightly tedious phase of adding a ladle of stock, stirring until it is absorbed and then continue by adding a ladle of stock and then stir-again and again until the rice is tender but still a bit al dente.
- Add a knob of butter, stir and let it rest for a short while before serving.
- I add the grated parmesan at the table but if you want you can add it at the same time as the butter.
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