This is my first video of a series called “The place of all things good”, yet another food channel. I know. Write in the comment what you think but be nice. Haters and bullies will not be tolerated. Let me know what recipe you would like for me to make.
Here are the ingredients for today’s recipe
Risotto ai Funghi
Serving: 6 people Preparation time: 10 min Cooking Time: 30 min
Ingredients:
500 gr -1 pound fresh mushrooms cleaned, diced
300gr – 10oz- Carnaroli Rice (alternatively, user Arborio rice
2 Italian sausage (no fennel) or 150gr/5oz chopped pancetta
One small onion, finely diced
75gr – ¾ cup- freshly grated parmigiano cheese
2 1/2 litres – 2 pints- hot stock , good court bouillon GSM free
Half glass white wine
Salt and sechuan pepper (or just any pepper)
Unsalted Butter, EVOO
2 cloves of Garlic, one handful of finely chopped parsley
Method:
In a large enough skillet, not heated, put all the mushrooms, the cloves of garlic and some finely chopped parsley, lit the flame and let cook for about 10 min, stirring occasionally until the mushrooms are done, set aside.
Sauté the onions in a knot of butter, until they are translucent, low flame.
Add the sausage, decased and separate finely. When the sausage is evenly cooked, raise the flame to high, add the wine and, stirring well, let evaporate completely.
Add the rice and stir well, toasts until it is translucent. Approx 2/3 min.
Lower the flame to medium /low.
Start to add the stock, 2 ladles at a time, stir well and let the rice absorb the liquid, add two more ladles of stock, add the mushrooms and go on adding broth until the rice is almost done (usually carnaroli takes 15 min).
When rice is done add 2 more ladles of stock, one knot of butter and the parmigiano, stir vigorously for one minute, close with a lid and let sit for one or two minutes before serving.
*Using frozen mushrooms doesn’t change the method, do not thaw before cooking
**Using dry mushrooms is a little trickier, but not that much: heat a cup of water, add the mushroom whjen water vboils, turn off and let sit for 20 min. Squeeze mushrooms well (do not throw away water) and chop finely, add them when you add the sausage. After the wine, instead of the broth, add the filtered mushrooms water to rice, then proceed with broth as usual.