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

Ingredients:

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.
Water
Salt to taste (watch it: the cheese is very salty, and so it the pancetta)

How to:

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.

25 comments:

Beware of Geeks bearing GIFs said...

Making me hungry already TT - thanks for recipe.

Don't Give Up The Day Job said...

Huh?

Ampers said...

Looks good to me, will try it over the weekend. Am I allowed two finely chopped Scotch Bonnets?

Ron Broxted said...

Foreign food to be banned by BNP.

I am Stan said...

Yo Tony,

Sounds delicious,may I recommend a couple of bottles of 2007 Sottimano Dolcetto to accompany this fine meal.


On the nose, dark cherry, and also a vegetal green pepper component. Great mouth feel (if you love dry wines). Dark cherry juice up front mellowing out to that green pepper vegetal component on the back end.

http://www.foodwinereview.com/

Electro-Kevin said...

Do the mushrooms have to be wild ? Will mildly pissed off do ???

Ron Broxted said...

This weekend I will be mainly eating my old mums idea of home cooking as I have been forced to visit her to try and borrow some more money in order to open a bank account for my incapacity benefits to be paid into. If the old cow gives me a knock back as I am expecting, I shall go to her secret stash in the Clarks shoebox in her bedroom wardrobe. I know this is where she hoards her burial money. She might find when she finally snuffs it, that the Oak coffin with brass handles and screws has been replaced by MDF with a fablon oak finish and plastic handles. Never mind mum, a son has to do what a son has to do, what?
Returning my mums idea of cooking we will be having a Brixton Sunday roast aka a family bucket of KFC. The daft old bat thinks she is posh now because she asks for extra coleslaw.

RantinRab said...

No chips?

Ron Broxted said...

Fake Ron, been run off the Torygraph again? http://my.telegraph.co.uk/ablogger/ or perhaps acunt would be more apposite. Why were your "blogs" deleted today? Let's face it kid, you suck at writing, as indeed you do at all your other endevours. Credibility zero after your "My trip to India" bollox fell flat on its face.

Anonymous said...

Really..., a wasted recipe. You can feed brits used cardboard and they'll eat it, and blabber on about exotic foreign cardboard. For extra "flavour" add curry powder (or indeed any industrial alkali).
Their tolerance for crap food is only surpassed by their tolerance of an incompetent state.

Dazed And Confused said...

McEgan,

Why don't you just piss off over to Green Arrow or somewhere like that, where I'm sure that you'll find a host of people to argue with, on your favourite and virtually only subject matter.

Alamo's Mum is a cunt and whore. said...

Oh dear little Timmy, you've woken him up now. BTW cunt who the fuck is McEgan? Some big paddy who rogered your Mum & sister in a drunken threesome? Now piss off back to Tom Of Finland cartoons you neo-Nazi piece of shite.

Tony_Fartwell said...

I eat BEANZ,
#and nothin' but BEANZ....

Dazed And Confused said...

MCEgan,

Other than your own U.A.F. toss pot Comrades, is there anybody to whom can't be described as a "Neo Nazi" to you?

You are a caught! said...

Kevin Edward McEgan (full name).
Mobile 0751971742.
e-mail. ston1234@hotmail.com
Last known address was in Gwynedd.

Don't Give Up The Day Job said...

Have you got enemies McEgan, perish the thought....

Anonymous said...

Which is of course nothing to do with the original topic or this blog, you useless wankers.

Rogerborg said...

I'd suggest Pinotage with that, if only to give Ron the giggles. Pino. Tage.

sixtypoundsaweekcleaner said...

I like the sound of this mushroom risotto. Very simple and unpretentious. Would go well with several large glasses of plonk, a nice salad and a huge hunk of freshly baked bread.

I like Old Holborn's idea of making your own brew, mooted by him several months ago. I have been thinking about following suit, but have yet to take the plunge.

I visited a friend just recently, who brews his own beer and wine. Have always been put off by his beer, but his shiraz was as good as the stuff you buy in Tesco's. And I definitely like the idea of depriving the guvmint of their tax. That appeals no end!!

Joe Slavako said...

Who is the twat Kevin Edward McEgan think he is fooling by posing as a fake Ron Broxted? The real camp cottaging Queen Ron Broxted blogs on the Indy. Strangley though his comments on OH are far more amusing and witty than the shite he serves up on the Indy. Perhaps he is just taking the piss out of the sad left wing cunts who read the Indy?
Kevin Edward McEgan I believe posts badly written garbage on my telegraph as Shanghai and is a twat.

Dave H said...

This post is no doubt fine for some, but completely over my head. You see last summer, I tried cooking the most perfect tasting chips of my life, and I didn't manage it, not even with newly-dug Mayan Gold spuds, a fresh bottle of groundnut oil and a themocouple to get the two-stage cooking temperatures exactly right.

After all that, the most delicious chips I've ever tasted are still from a kebab van in Hertfordshire (I was sober too). Imagine the humiliation.

This means I don't think I'm quite up to preparing a decent Wild Mucshroom Risotto. Though I am full of admiration for those that can.

(if you think I made that chip stuff up, fuck off! I didn't)

Ester Ranson said...

Joe, I think we all realised that. I have read elsewhere that K McEgan is banned from visiting America, something to do with babysitting I understand. It is strange just how many perverts are attracted to the BNP. Must be the thought of Jackboots.

Ron Broxted Esq said...

It's a fucking lie,I am only banned from visiting America because I am Spartacus and they fear me.....honest.

Ade said...

I couldn't get some of the ingredients so I modified it a bit, got two slices of bread out the cupboard ( two, not one, this is very important )
Place them both under the grill making sure you actually light it otherwise it takes ages and then suddenly goes Brown, what we want is a gradual brown colour, then
when one side is brown, turn them BOTH over and grill them again until both sides are brown.
Turn off the Gas, take out the two slices of bread which are now called toast in culinary circles.
Get some spreadable butter, marge will do.

and spread said butter over the toast.
Sit down and eat them with a cup of tea which I'll explain how to make a bit later.

I must say OH it's a fantastic recipe even with the relatively minor omissions on my versions.
Can't wait to try your next one.

Ade said...

I couldn't get some of the ingredients so I modified it a bit, got two slices of bread out the cupboard ( two, not one, this is very important )
Place them both under the grill making sure you actually light it otherwise it takes ages and then suddenly goes Brown, what we want is a gradual brown colour, then
when one side is brown, turn them BOTH over and grill them again until both sides are brown.
Turn off the Gas, take out the two slices of bread which are now called toast in culinary circles.
Get some spreadable butter, marge will do.

and spread said butter over the toast.
Sit down and eat them with a cup of tea which I'll explain how to make a bit later.

I must say OH it's a fantastic recipe even with the relatively minor omissions on my versions.
Can't wait to try your next one.

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