Stumbled across a recipe from my Dads restaurant, LHostaria del Bongustaio, which was published in the Times a couple of weeks before he passed away. Here it is, enjoy it and raise a glass to him while youre eating: Risotto al Funghi Porcini From LHostaria del Bongustaio (Risotto with porcini mushrooms) 1 1/2 tablespoons sweet butter 1 1/2 tablespoons finely chopped onion 6 ounces Arborio rice (see note) 6 ounces good quality dry white wine 1 ounce dried porcini soaked in warm water to cover for 10 to 15 minutes 1 teaspoon minced shallots 1 teaspoon sweet butter 1/4 teaspoon minced parsley 2 basil leaves Salt and white pepper to taste 6 to 8 ounces (approximately) vegetable stock 3 tablespoons freshly grated Parmigiano-Reggiano Additional basil leaves for garnish Additional grated Parmigiano for serving. 1. Saute the onion until golden brown over high heat in 1 1/2 tablespoons of butter. Add the rice, and continue cooking about 1 minute longer. Add about a third of the wine to the rice, stir with a wooden spoon and cook over medium heat until the wine evaporates. The rice should be at a low boil. Add half of the remaining wine and continue cooking, stirring occasionally until wine evaporates. Repeat with the remaining wine. 2. Meanwhile, saute the shallots in the remaining butter for a minute or two. Drain the porcini, reserving the liquid. Add the porcini and parsley to the shallots, and cook another minute. 3. Add the porcini mixture to the rice with 4 tablespoons of the porcini soaking liquid, the basil leaves and salt and pepper to taste. Stir. Then begin adding the vegetable stock, one third at a time, repeating the procedure used for the wine. Start testing the rice so that it does not overcook. Total cooking time for rice is about 18 minutes. 4. Stir in the cheese and spoon into serving dish. Decorate with additional basil and pass additional cheese. Yield: 2 servings.
Posted on: Mon, 19 Jan 2015 22:57:05 +0000
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