Sunday, October 29, 2006

Fungi Risotto

Mushroom Risotto
We had a large package of dried Porcini Mushrooms, so it was a perfect time to make Risotto.
First soak the mushrooms in a pot of water to soften, and then bring to a boil.
In a pan, begin to sauté an onion in a small amount of water.
Once the onions are cooked down, add the softened mushrooms to the cooked onion pan and a portion of the reserved mushroom liquid.
Add the risotto to the pot. (100 grams per person)
• Have a boiling pot of vegetable broth on hand to add to the risotto when it cooks. Depending on the amount of risotto, you may need an extra 3-4 cups of liquid. Bullion cubs are fine.
• You will not need to add salt to the dish because the bullion cubs have enough. Taste to see if you prefer more.
When risotto is tender, mix in a tbsp of butter, turn off the heat, and let sit covered until you’re ready to eat.

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