Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

Let’s go to make a wonderful “Risotto” flavoured with dry “Porcini” Mushroom!

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

Ingredients: (6 portions)

Rice 500 grams – one pound

Dried “Porcini” Mushrooms (Boletus Edulis) 50 grams -1.7 ounce- (1 milk-cup full)

Pine-Cones 10 grams – 0.35 ounces (1/4) one hand full

Garlic & Parsley Mix 2 spoons / 2 leaves of Laurel/ two spoons of Butter / Salt

White Wine one glass / Vegetal Broth 3 milk cups / Extra Virgin Olive Oil half glass

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

Cover the dried mushrooms with warm water (warm not hot!)

Let stay for about 8-10 minutes to become soft.

 

 

 

 

 

 

 

 

 

 

 

Pour the Extra Virgin Olive Oil in the pot and let it become hot on moderate fire

 

 

 

 

 

 

 

 

 

 

 The mushrooms took color and substance, they become soft

 

 

 

 

 

 

 

 

 

 

 

Drop the garlic & parsley mix in the hot oil.

Please find the Section “Preparation” for garlic & parsley mix!

 

 

 

 

 

 

 

 

 

 

Stir the mix, it doesn’t have to take color, the parsley must remain green.

Keep the temperature moderate. 

 

 

 

 

 

 

 

 

 

Add laurel and butter

 

 

 

 

 

 

 

 

 

 

While butter starts to melt…

 

 

 

 

 

 

 

 

 

 

 

 …add the Pine-Cones

 

 

 

 

 

 

 

 

 

 

 mmmmh! nice smell!!!…”Soffritto” is on going!

Please find the Section “Preparation” for Soffritto!

 

 

 

 

 

 

 

 

Keep stirring for a minute or two before to add the mushrooms,

let’s see how the mushroom must be prepared…

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

 

The mushrooms are now soft and full of water…..

 

 

 

 

 

 

 

 

 

 

Squeeze them in our hand, dripping back the water in the milk cup (or bowl)…we will use this filtered water later on.

 

 

 

 

 

 

 

 

The mushrooms remain soft after the excess of water is removed 

 

 

 

 

 

 

 

 

 

 Add the mushrooms to the “Soffritto”,

pay attention because if you drop water in the “soffritto” the hot oil will jump out the pot and it can burn you!

 

 

 

 

 

 

 

 

 

 

Do it slowly, always stirring the soffritto.

 

 

 

 

 

 

 

Add  a small quantity a time, that which your hand can easily squeeze…

 

 

 

 

 

 

 

 

 

 

Repeating the operation various times.

 

 

 

 

 

 

 

 

 

 

 Use kindness.

 

 

 

 

 

 

 

 

 

 

 Remember to keep the water. 

 

 

 

 

 

 

 

 

 

They are a lot of mushrooms! Yes they are: 5o grams (1.7 oz) of dry mushrooms corresponds to 500 grams (17 oz) of fresh mushrooms!

You can use fresh mushrooms to do this recipe, you need at least 100 grams of fresh mushrooms for each portion.

 

 

 

 

 

 

 

 

You will make the best Soffritto!

 

 

 

 

 

 

 

 

 

 

 

Keep stirring and let your Soffritto cooks for 4-5 minutes…. 

 

 

 

 

 

 

 

 

 

 

Keep the fire low, the temperature should be enough to boil the soffritto ( and later on the rice) without being too high or the food will glue on the bottom and burn!

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

 

 The type of rice I use here is the best quality in Italy: the “Carnaroli”.

You can also use wonderful rice such as type “Roma” or “Arboreo”. 

 

 

 

 

 

 

 

 

My mother used to wash the rice in running fresh water, I don’t because on today, due to the improvement of the control of the food by the authorities, the rice sold in the market is already clean from impurities.

let’s go to drop all the rice in the soffritto!

Take the time: usually “Aldente” Risotto needs 30-35 minutes from now on to be cooked!

 

 

 

 

 

 

You start to stir continuously (slowly) until the risotto is ready.

 

 

 

 

 

 

 

 

 

 

 Use kindness: this is your food!

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

 

 

After 3-4 minutes we can add part of the Vegetal Broth,

If the Vegetal Broth is hot we will reduce the cooking time,

Please add the Vegetal Broth in small quantities (let say one glass) in many times, for one pound of rice you’ll need may be 0.3/0.4 gallons of Broth (3 pounds).

 

 

 

 

 

 

 Salt is upon the broth you use: if it is already salty perhaps you do not need to add more.

If your prefer broth without salt you should add two pinch of salt now.

Always remember: never trust in exact quantity of Salt, it depends by many factors like the quality of the ingredients, the type of Salt, the salinity of the Broth you used… so please taste the food when almost ready to control the salinity!

 

 

 

 

 

 

To prepare a successful Risotto you have to work a lot…stirring for 30 minutes.

This could make your wrist and arm painful! so pay attention the first times you prepare Risotto

You must be cautious: changing hand, taking small breaks (20-30 seconds)…

Remember to add the vegetal broth in small quantities….one glass….after few minutes another glass…

 

 

 

 

 

 

 

We add the water used previously for the mushrooms.

If you do not have a narrow filter you can do in this way: let stay still the water for about 10 minutes, then drop the water in another milk-cup, do not shake the water! Use kindness, do not drop all the water, only the clean one, the bottom contains sediments to be separated and discarded.

 

 

 

 

 

 

 

 …you see here the sediments to be discarded. 

 

 

 

 

 

 

 

 

 

 

 

This is the clean water to add, as you can see the color is brown because it contains particles of the mushroom and also their taste add it to your Risotto!

 

 

 

 

 

 

 

 

 Just pouring down

 

 

 

 

 

 

 

 

 

 

 let cook for few minutes then add the white wine, too!

 As you see there are a lot of liquids going in the risotto: pay attention it doesn’t to become a soup! Be patient and keep adding small quantities a time: this will help you to reach the best result.

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

 

You need 30 minutes since the beginning to make your risotto ready and creamy….let’s take a bit with the spoon so we do the last check for the salt and see if it is perfectly cooked….al dente!

 

 

 

 

 

 

 

 

 

Yes perfect! To show you the inside I gonna cut in half one rice grain .

 

 

 

 

 

 

 

 

 

  It is completely white uniform color.

 

 

 

 

 

 

 

 

 

 

 Usually I prefer take out from the fire the rice when it is still with a very-very small white dot inside the middle (it is a “spark”white small spot  may be less than half millimeter, just a tiny spot!)

 

 

 

 

 

 

 

 

 

 It is not easy shoot pictures here… I just try….

 

 

 

 

 

 

 

 

 

 

 

 Helping you to see the small white spot…

 

 

 

 

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

 

OK! Risotto with Dried Porcini is ready now!

you can add grounded cheese (I love Pecorino or Grana or Parmesan on top!) if you like!

Buon Appetito !!!

 

 

 

Italian Recipe: Cooking Traditional Vegetarian Risotto – With Dried Porcini Mushrooms – Aldentekitchen

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