29-March-20: This is one of mine and the Chief Taste Tester’s favourite for comfort food on a chilly Sunday night – wild mushroom risotto. There are many recipes to follow out there, if you need a step by step guide but this is the basics of mine, which is more free flowing… the ingredients are guide – you can adjust to your taste (i.e. more mushies if you want):
- 1 cup Risotto rice
- 1 leek, chopped small
- 2 French shallots (the little onion style) diced
- 2 small garlic cloves, crushed
- Olive oil
- 3-4 sprigs of thyme
- 3/4 cup of Procini msuhrooms
- 1 cup each of swiss brown and white button mushrooms, chopped into quarters
- 4 cups of chicken stock
- 1 cup of white wine
- Salt and pepper
- Big handful to your taste of spinach – optional
- Grated parmesan cheese
- Slices of prosciutto (one for each serve – this recipe makes enough for 4 and we only did 2 serves Sunday and the rest for left overs so this time only needed 2 slices)
For Risotto rice – if you can use the best quality you can find to make it special – it does make a difference. For times you can’t good old Arborio from the supermarket is fine as well. This time I used Cascina Veneria, Riso Superfino Extra Carnaroli from one of our wonderful local delis in Barwon Heads.
Soak the Porcini mushrooms in hot water – give them at least an hr as you’ll use the liquid as part of the cooking process. Chop up the mushrooms
Start with gently cooking until soft the leek, french shallot and cloves of garlic (low heat so the garlic doesn’t burn) in a couple of good sploshes of olive oil (enough for when you “brown” the rice). Add your rice and cook for a few minutes until well coated.
Have on hand your warmed chicken stock (this time I had some home made stock in the freezer), about 1 cup of white wine (I use an Italian variety to stay in theme).
Now for the stirring… I alternate between wine and stock until wine is used and just keep stirring, until the liquid is absorbed – keep the heat on low to medium. Add in some fresh thyme as well early in this process – 3-4 sprigs either chopped or jsut throw them straight in (you can pull out before serving)
About half way through add your porcinis (if large chop them up) and porcini juice. If you run out of stock, I just heat the kettle and use a bit of hot water to finish off the cooking process.
Believe the recipes when they say you must keep stirring it does make a difference – don’t go wondering off as your risotto will cook unevenly. They don’t call it the “death dish” on MasterChef for nothing !
About half way through I also pan fry gently in some butter the fresh mushrooms and add them in towards the end. When the rice is “clear” its cooked and then in this case, I added some fresh spinach, allow it to wilt and a good handful of parmesan cheese. To finish off I tossed in some chives.
When you are nearly finished, heat your mushroom pan up again and pan fry on high heat a rasher for each serve of either Prosciutto or Jamon – either works just depends on your preference.
Serve in bowls with a sprinkle of parmesan , black pepper and the slice of prosciutto on top – if you really want to amp up the flavour, add a drizzle of truffle oil (I estimate about 1-2 teaspoons). Ohhh and don’t forget the pinot – yummmmm Happy Soul Food moment