copyright, 2008, Maria Liberati
What perfect way to bring in Fall than with a dish of risotto…perfect for those chilly, fall evenings. Risotto ..culinary poetry for the senses..
Risotto is a dish that can please anyone because it can be made with many different vegetables or with just broth, butter , grated parmigiano-reggiano cheese and some olive oil.
But culinary ‘poesia’ or poetry is the perfect desription for this perfect dish. Laborious to make, say some, but others call it a ‘labor of love’. For when you’re dish is finished cooking..you are sure to fall in love with the creamy smooth dish of rice.. it is a dish that is an experience that evokes emotion and (hopefully) you are sharing this experience with someone special.. culinary ‘poesia’ (poetry).
Risotto with Porcini Mushrooms
1 ½ cups rice for risotto (arbori or carnaroli)
2 ozs., dried porcini mushrooms
1 envelope of saffron
1 tblsp butter
4 tblsps greated prmigiano-reggiano cheese
1 tablespoon extra virgin olive oil
4 cups vegetable broth
½ cup dry white wine
Place dried mushrooms in ½ cup warm water and let soak for 10 minutes.Chop onion and saute in olive oil, add in rice till toasted. Add in white wine, stir till liquid is absorbed. Add in ½ cup hot broth. Stir consistently and when liquid has been absorbed add in again and repeat. Add in musrhooms and the water they were soaked in. When liquid is absorbed add in broth and continue till cooked. Total of approx 15-18 minutes till al dente. At almost end of cooking. Dissolve saffron in 2 tblsps broth in seperate cup. Then add in, stir, when rice is al dente remove from heat. Stir in butter, parmigiano-reggiano cheese and serve hot. Serve with dry, white Pinot Grigio
L’appetito vien mangiando!!
For more great recipes and tips get your copy of the bestelling book The Basic Art of Italian Cooking at http://www.marialiberati.com