On-time topic! It is my week of 'remote office' in Atlanta and this is the only time I have time to cook something.
Risotto coi Funghi (Risotto with mushrooms)
This is a version more 'calorie-conscious' than the original 'risotto milanese' recipe
Ingredients for 2-3 servings
-Salt
-Extra virgin Olive oil
1 big white onion
1 cup beef broth
1 sapphron tea-bag
1 bottle of white dry wine (i.e. riesling)
50 grams of butter
100 grams of ground Parmigiano
4-5 fistful of rice
Try to find 'Arborio' type, or at least some big-grain type declared for risotto. Small grain rice as used in Chinese cooking won't work well
Mushrooms: here it gets picky:
1/2 box of dried Porcini mushrooms (you can find decent dried porcini at Publix), don't attempt to use those tasteless champignons or white mushrooms: better change type of risotto (for instance replace mushrooms with green asparagus)
Of course, if you can have fresh porcini use them ad libitum!
A good substitute for porcini is Finferli (pfefferling in German, don't know the English name)
Pottery
1 casserole about 8-10" wide and 2" tall
1 wooden spoon
Preparation
1 - put the dried porcini in a cup with tepid water, just enough to cover the mushrooms
2 - pour olive oil in the casserole (1/4 inch) and warm at low-mid fire
3 - chop the onion in very small pieces
4 - when oil is hot (don't let it boil) drop the chopped onion in the casserole
A good hint is the oil is ready when it start 'smoking'
5 - let the onion toast in the oil until it gets 'blonde' stirring with the spoon if necessary
6 - Add the rice and brisk-up the flame - ALWAYS keep stirring gently!
7 - keep the rice moist with the liquid you have prepared, alternating a pour of wine and one of beef broth. Add salt according to your taste but moderately (remember that broth is already salty)
8 - After the first run of wine and broth, add the saffron
9 - After a couple more runs add the mushrooms (you may add their water too)
10 - Continue until the rice is 'al dente', that is that when you taste a grain it feels 'almost crunchy but not undercooked'
This is the most subjective and difficult part, cause there is no better definition for 'al dente'
11 - when your rice is 'al dente' resist the temptation to 'finish off' the remaining broth or wine (it would only screw the risotto) and:
12 - trim back the flame and add the butter, stirring gently until is completely melted (this give the 'velvety look and taste')
13 - add the ground parmigiano, stir again 30" to distribute evenly
14 - serve (with a good red wine)