vegetable - mushrooms, rice, risotto, porcini
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Risotto
con Porcini Secchi (Risotto with Dried Porcini)
This is my offering of a standard favourite of the Italian kitchen. Using dried
porcini mushrooms lends an intense mushroom taste and the chives a delicate tease. The blend of broths create a unique taste. Enjoy my version!
(Be sure to review Risotto-the Secrets of Success.)
serves 6
1 litre of broth (50-50 blend of light chicken and beef or vegetable)
600 ml. hot water
+-125 ml. dry white wine
30 g. dried porcini
2 c. risotto rice, such as Arborio
4-5 T. butter
3 T. olive oil
1 lg. shallot, minced
freshly ground
black pepper
a good pinch of crushed rosemary
salt, if necessary
4 T. freshly
grated parmesan
Soak the dried porcini in 600 ml. of very hot water for 30 minutes. Remove the porcini, squeeze
out liquid into soaking liquid and reserve. Rinse porcini under cold water. Chop finely and set
aside.
Add the liquid from the porcini to the broths and heat to simmering. In the meantime, chop the shallot.
Melt the butter with the oil in a large and heavy skillet. Proceed as in basic instructions from this
point. (Add chopped porcini with the second addition of stock.)
Be sure to serve this with extra grated parmesan at the table! This dish is traditionally served with veal, but I like it
just as well with herbed chicken or alone with Buttoned Spinach (see Vegetarian Fare).
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant