domingo, 29 de septiembre de 2013
Mushroom Rissotto with a spanish air
The beauty of rissotto is you get such a creamy, rich, satisfying dish without using any actual cream, or meat. The other nice paradox about it is it is so simple and yet seems like such an accomplished thing to do.
If you cannot get your hands on any manchego or similar cheese, use parmesan instead.
- about 300 gr rissotto (arborio) or paella rice
- champignons or other mushrooms, for example a mix of champignons, chanterelle and boletus edulis if you can get them
- a handful of mixed dried mushrooms (usually contaning shitake, fungi porcini, or others)
- 1 1/2 vegetable or chicken stock cubes
- a pinch of safflon strands
- one big onion or a few small ones
- 4 cloves of garlic
- 1/2 cup white wine
- some parsley
- about 50 gr manchego or another cured sheeps cheese
- optional: a tiny bit of chilly
a little olive oil and/or about a spoonful of butter
In a cup or small bowl, put the dried mushrooms and pour some warm tap water on top so they regain moisture.
Chopp the onion and garlic into small pieces
tip: onions kept in the frigde will make you cry much less!
In a pot, boil about 1 l water with the stock cubes and some parsley strands. (If some of the parsley you have looks less fresh than the rest, use those bits. (Dont worry about discriminating against parsley based on looks, each part will fulfill its destiny: these will flavour the stock, and the fresher looking ones will adorn the plates. )
Let the stock simmer at the lowest heat while you fry the onions and garlic and chilly with the oil and butter in a big, not too shallow frying pan. When they have softened a little, add the sliced mushrooms.. After 5 min, add the now not so dry dried mushrooms along with their now infused water and the wine.
At a low heat, let the wine be completely absorbed before adding the stock a little at a time, never letting the mixture go dry, but not letting it be utterly covered in liquid either.
Keep adding the stock until the rice is cooked and you ve got a creamy sticky mess.
Then grate half the cheese over it and combine.
Serve on plates and put the rest of the cheese on top grated or in thin slices. Add some chopped parsley on top as well.
Nice to serve with a green salad of rucula or some other dark green leaves and have some white wine with it.