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Best Comfort Food: Porcini Risotto

I have a new favorite risotto! As I already told have recently, my relationship with risotto is somewhat ambivalent - but I love to cook risotto, but not I always eat it then just as much. This has to do with a childhood trauma, namely, that I like rice at all and my cold, solid, not really schlonziges risotto just reminded ... Yes I know, all a bit complicated: o) So I appreciate it when a very creamy risotto to-liquid and other strong flavored, so that the memories of rice pudding as possible not only comes up ...


One of the risotto, which have met these requirements perfectly, was the porcini mushroom risotto, which we cooked a few days ago. The wort into the dried porcini mushrooms, which are soaking in this risotto instead of broth is also used for casting. This gives together with a few spoons of canned tomatoes then the final color. The recipe from the Italian Basics I have slightly modified: I like to have a slight wine taste in my risotto, I had the sautéed rice initially quenched with white wine before I started to infuse the rice with the soaking of the fungi. Also, I'm very end even added some chopped mushrooms, which were still on vegetable curry left. A taste very intense, incredibly tasty risotto, which I can fully recommend:)

recipe
for three to four people can eat

40g dried porcini mushrooms
1 small onion
1 small carrot
1 stalk celery
1 / 2 bunch parsley
2 tablespoons olive oil
400g risotto rice
1 / 2 tin tomatoes (tin of 400g )
1 tablespoon butter 50g freshly grated Parmesan

salt and pepper as desired
: pour a good pint of white wine, 5-6 mushrooms

Dried porcini mushrooms in a bowl, pour a liter of lukewarm water over it and the mushrooms in about . leave for 30 minutes soft. Meanwhile, peel the onion and carrot. Onion, carrot, celery and parsley finely chop. (If desired, halve the mushrooms and cut crosswise into thin slices.)

the mushrooms from water and chop. The soaking water can run through a coffee filter bag and catch - it would need about 3 / 4 liters left over (if it is less, replace the rest of broth). be

The oil in the pot warm can. The minced onion, carrot, celery and parsley and the chopped mushrooms and sauté release. to stir the rice and also to simmer. Everything at will with a good shot pour white wine and let it boil. Then add the tomatoes.

The soaking of the mushrooms and after to pour the rice, stirring constantly, to the risotto is creamy, the rice still has a slight bite. Then add to taste the mushrooms and just warm through. Finally, the butter and the Parmesan mix the rice and season the risotto with salt and pepper.

source
easily modified by: Cornelia Schinharl, Sebastian Dickhaut: Italian Basics