Have you been following our Flavors?
The ingredient this week is Mushrooms.
What a choice . . . chanterelles, cremini, portobello, shitake, morels. I picked the dried porcici. Even the Flavor Bible says that the porcini goes with Italian Cuisine.
Bellisimo ! I see that Deborah also posted a Risotto recipe ~ great minds think alike!
We are working each week with the same ingredient. We may see several recipes that are similar.
I think I will look at how many different ways I can make Risotto.
Wild Mushroom Risotto
1 Tbs OLIVE OIL
1 cup ONION
1 pkg porcini mushrooms (dried)
1 cup crimini mushrooms
1 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 cup ABORINO RICE
1/2 cup DRY WHITE WINE
1/2 cup PARMESAN cheese
5 cups porcini broth (reserved from soaking mushrooms and a couple of broth cubes)
Soak dried mushrooms in warm water to reconstitue. Dice onion and mushrooms, reserving broth from porcini. Add thyme and tarragon to the broth and simmer on low heat.
Heat oil in a large pan. Add onions and sauté until tender. Add rice and cook until translucent. Stir in wine and cook over low heat until the liquid is absorbed. Slowly add broth 1 cup at a time, stir and cover. When liquid is absorbed repeat with the simmering broth. When all the broth is absorbed, vigorously stir in cheese. Add fresh thyme for garnish.
Join us for the ride.
Happy Cooking y'all~