Friday, 12 March 2010
Something for The Weekend
Today's recipe from the world of ,Tuscan Tony the first contrib of mine despite promising OH a monthly effort(Note from OH. Tony is our resident bon Viveur. Liberty is nothing if you don't know how to enjoy it):
Wild Mushroom Risotto
2 leeks, finely chopped
2 to 3 onions
4 cloves of garlic, roughly chopped
handful of dried porcini mushrooms
glass or two of white wine (for the risotto, not the chef!)
vegetable stock cube porcini mushroom ones are best, available at lina Stores London and some supermarkets if you're lucky)
A cupful (or more if feeling generous) of grated parmesan cheese or similar hard fromage
About a cupful of pancetta (chopped bacon is fine)
2 or 3 cups of risotto rice.
Salt to taste (watch it: the cheese is very salty, and so it the pancetta)
Fry leeks, onions, garlic and pancetta/bacon in a dash or two of olive oil until softening. Add dried mushrooms and rice, continuing to fry for a few mins until things start to stick and get hard to stir.
Add white wine, fry another minute. Add water, sprinkle in all the cheese, and stir until not sticking. the point here being to allow the rice grains to absorb a little of the flavouring before adding water.
Turn down and simmer keeping the water level just so it stirs easily without drowning (add 1/2 a cup at a time).
Should take about 20/30 mins of simmering. try and time the adding of the last batch water so its reasonably dry by the time its ready.
Serve with large quantities of vino.