Risotto zafferano e funghi porcini + quick starter


zafferano e funghi 1

Recipe 128: Another italian typical dish in autumn is this risotto made with Porcini mushroom and Saffron. I discovered here in London they don’t sell fresh Porcini mushroom so i will need to use again dried mushrooms but you can use the fresh ones too.

Here are the ingredients for 4 people: 350gr Arborio rice (you can find it in Waitrose) – 60gr dried mushroom – a little bag of Saffron – 1 onion – oil – 2 little spoons of balsamic vinegar – 50gr butter – 2 glasses of white dry wine – 1 vegetable stock – 40gr Parmesan – salt.

And because we were having some special guests for dinner, i have also prepared a quick starter with: 250gr of Houmous – oil – carrots in slices – cucumber – cherry tomatoes.

zafferano e porcini 2

First thing you will need to put the dried mushrooms in warm water for half an hour. Waiting for them to get ready, you can prepare the starter cutting the carrots and the cucumber and serving them in a plate with cherry tomatoes and houmous. If you can add some olive oil to the houmous, the taste will be better.

When the mushrooms are soft, drain them, but use a kitchen cloth to strain the water and conserve it to cook the sauce. Put the mushroom in a pan with some olive oil and let them cook a bit on a middle fire. To give more flavor to the dish, put 2 little spoons of balsamic vinegar on them and keep on cooking them for another bit.

zafferano e porcini 3Cut the onion in little pieces and cook them in another sauce pan with the 50gr butter. In the meantime, in a little sauce pan with boiling water put the vegetable stock to create the “brodo”. When the onion become goldish, you can add the rice and let it toast in the sauce pan for two minutes. Then add 1 glass and half of white wine and mix the rice. When the wine is totally evaporate, add some of the brodo prepared.

In a little bowl instead put the saffron with a bit of brodo and stir it. The water need to became a nice yellow color.

zafferano e porcini 4

Add to the rice the rest of the brodo and the water from the mushrooms always mixing, otherwise the rice will stick to the pan. Then add the mushroom and after a bit the saffron and let it cook. Try the rice to see if it’s done and add other water or brodo until is ready.

At this point just serve it with Parmesan and enjoy!

PS. Mamy cucinando questo piatto mi sono ricordata di quanto piaccia il risotto a papa’. Poi quando ho fatto la spesa e ho visto che avevano il riso arborio non ho resistito… dice che e’ il tipo che ci vuole per i risotti alla milanese ed infatti e’ venuto buonissimo e bello cremoso. Avevamo per ospite un mio amico inglese che ha parenti italiani e mi ha detto che gli ricordava un sacco il risotto di sua nonna. Che soddisfazione!

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