Sorry to hear your kitchen week has been less than optimal, “Che peccato!” At least you got to enjoy some family time with your sister-in-law!
The book sounds very interesting, and might just be the next one on my reading list. Right now, I am reading a book called “How I learned to cook“, actually I have been reading it for a while, but is not really the kind of book that you need to read the whole way through at once. It’s a collection of stories from the most renowned chefs worldwide, about how they learned to cook. It is really interesting, and actually links quite well with the idea of the outliers. None of them were ever awarded their Michelin stars or numerous accolades without failing miserably or really going through tough times. Fortunately, in a much less dramatic way, both you and I can afford to make our mistakes and laugh about them in our blog, without worrying about Food and Wine’s Review of our food… yet!
For now, I am happy to be learning more about eating and cooking! So, thinking about what to make next, I realized there was a huge hole in my culinary repertoire… I have never made risotto in my life. Never. Many many people have been bragging about their unbeatable risotto, and I always regarded them with immense cooking respect. For some reason, risotto was one of those foods that I thought I would never be able to make, and reserved for eating only out at restaurants. As it turns out, it is pretty easy, and you don’t need porcini mushrooms, truffles or truffle oil to make an amazing mushroom risotto… or Risotto ai Funghi!
I got the recipe from a book called “Bowl Food” that I had bought when we came to visit you in DC! (Funny enough that it is for our shared blog, but it is the first time I used it! although all the recipes look delicious they have a million ingredients)
Risotto ai Funghi
- 6 cups / 1.5 L vegetable stock
- 2 cups / 500 ml white wine
- 2 tbsp olive oil
- 1/4 cup / 60gr butter
- 1 onion (finely chopped)
- 2 cloves garlic minced
- 2 lbs / 1 kg mushrooms
- 1 lb / 500 gr arborio rice
- 3/4 cup / 180 gr grated Parmesan
- 3 tbps chopped fresh parsley
- Place the stock and wine in a large saucepan, bring to a boil, then reduce the heat to low, cover, and keep at a low simmer.
- Meanwhile, heat the oil and butter in a large saucepan. Add the onion and garlic and cook over medium heat for 5 minutes or until soft and golden. Add the mushrooms and cook for 5 minutes or until tender. Add the rice and stir until translucent.
- Add 1/2 cup hot stock, stirring constantly, over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly between additions, for 20-25 minutes or until all the stock is absorbed and the rice is tender and creamy in texture. (If you are making risotto for the first time, I highly recommend taste tests to see when the rice is done)
- Stir in the Parmesan and chopped parsley and heat for 1 minute or until all the cheese is melted.
(Note: If you want to add fancy mushrooms, please do go for it, I am sure it can only amplify the amazing flavour!!)
Hope you have better luck in the kitchen next week!