RISOTTO AI FUNGHI PORCINI

Really nice warming dish that goes very well with braised breast of veal featured on the previous page. It requires some attention but it is not hard to do. It is short grain rice cooked in stock until thick and creamy. Another European peasant dish that was born out of necessity. Once the food of the poor now elevated to the gourmet.

INGREDIENTS: for 6 servings

• 1-1/2 cups arborio rice 
• Approximately 3-4 cups veal or chicken stock 
• 1/2 cup white wine
• 1/2 cup of dried wild porcini mushrooms. (reconstituted and chopped)  or fresh.
• 1 cup locatelli or pecorino romano cheese (grated)
• 1 small onion chopped
• 3 cloves of garlic minced
• 1 teaspoon nutmeg grated
• 2 tablespoons unsalted butter
• fresh cracked black pepper ground and sea salt to taste
• 3 tablespoons chopped fresh flat leaf parsley. 

PROCEDURE: Put a large enough thick stock pot on the stove set to med high. Let the pot get hot and then add the butter, onions and garlic. Let these brown just slightly then add the rice. Toss and let the rice toast a little until the grains go opaque white.

Then add the nutmeg, salt and pepper.Stir a little then add the white wine and chopped mushrooms. After the alcohol cooks off add a cup of stock. Bring to a boil then turn the heat on the lower side. It should be simmering. Stir constantly until all fo the stock is absorbed. Then add another cup of stock and stir constantly until that is absorbed. Keep repeating this process until all of the stock is used up or you have reached the desired tenderness and consistency. It will take about 25-35 mins.

Add the cheese and remaining ingredients stir. If before serving it gets too thick just add some milk or water and stir again. Be careful reheating it may stick, always keep stiring.

Plate it and garnish with some grated cheese and some chopped fresh parsley. 

Stiring is the key in making good risotto. Stir constantly, your arm may get tired but just look at it as exercise.