Luca Lazzari
Sous Chef
Thanks to the stimulating thread started by vitauta, I decided to try this risotto.
Beware, you food photographer, never get carried away by the photos or you could overcook your risotto...
For 2 (2 like me…)
150 g Arborio rice | 40 g dried porcini mushrooms | 100 g fresh pork sausage | 40 g butter | 1/2 onion | 1 liter beef stock | 1 glass white wine | 30 g grated Parmigiano Reggiano cheese | Salt | Pepper (I don’t like it, but you can try it)
Here it is: my own recipe for the “risotto con porcini e salsiccia”.
Prepare 1 liter of stock; in this case I used beef stock cubes to make it quick. Soak the dried mushroom in a large bowl of hot water. Finely chop the onion (here I used a red onion from Tropea), skin and dice the pork sausage. Leave the mushroom to soak for 10/15 minutes.
Place the butter in a hot pan and melt it, then put in and sauté the minced onion. When the onion is ready, add the mushrooms into the pan and stir them (I keep them as they are, without cutting them further). DO NOT throw away the bowl of mushroom water. Sautè the mushrooms for 5 minutes, then pour half a cup of mushrooms water into the pan. Stir the mushrooms.
After 5 minutes, add the minced sausage and after a couple of minutes pour another half a cup of mushrooms water into the pan. Cook for 5/10 minutes: the water must boil off. Taste them and add some salt, if needed; don’t make it too salty for the moment.
Stir the rice into the pan, wait a couple of minutes, then add a glass of white wine.
When the wine is evaporated, add half a cup of mushrooms water. When the mushrooms water evaporates, add one and a half cups of stock, then cook for 10 minutes, sometimes stirring. After these first 10 minutes, start adding stock and stirring till the risotto is ready: it will take more or less other 15 minutes. You have to taste it and, if needed, add salt. And you have to taste it to judge if it’s cooked as you like it.
When the risotto is ready, take the pan away from the fire, add a tablespoon of butter and the Parmigiano and stir them into the rice, wait a couple of minutes, then you can serve it. If you like it (I do not), you can add some pepper.
I prefer a lively red wine with this risotto, like a Lambrusco or a Sangiovese. But even the barbarians can appreciate it with some Coca-Cola…
Buon appetito!
Beware, you food photographer, never get carried away by the photos or you could overcook your risotto...
For 2 (2 like me…)
150 g Arborio rice | 40 g dried porcini mushrooms | 100 g fresh pork sausage | 40 g butter | 1/2 onion | 1 liter beef stock | 1 glass white wine | 30 g grated Parmigiano Reggiano cheese | Salt | Pepper (I don’t like it, but you can try it)
Here it is: my own recipe for the “risotto con porcini e salsiccia”.
Prepare 1 liter of stock; in this case I used beef stock cubes to make it quick. Soak the dried mushroom in a large bowl of hot water. Finely chop the onion (here I used a red onion from Tropea), skin and dice the pork sausage. Leave the mushroom to soak for 10/15 minutes.
Place the butter in a hot pan and melt it, then put in and sauté the minced onion. When the onion is ready, add the mushrooms into the pan and stir them (I keep them as they are, without cutting them further). DO NOT throw away the bowl of mushroom water. Sautè the mushrooms for 5 minutes, then pour half a cup of mushrooms water into the pan. Stir the mushrooms.
After 5 minutes, add the minced sausage and after a couple of minutes pour another half a cup of mushrooms water into the pan. Cook for 5/10 minutes: the water must boil off. Taste them and add some salt, if needed; don’t make it too salty for the moment.
Stir the rice into the pan, wait a couple of minutes, then add a glass of white wine.
When the wine is evaporated, add half a cup of mushrooms water. When the mushrooms water evaporates, add one and a half cups of stock, then cook for 10 minutes, sometimes stirring. After these first 10 minutes, start adding stock and stirring till the risotto is ready: it will take more or less other 15 minutes. You have to taste it and, if needed, add salt. And you have to taste it to judge if it’s cooked as you like it.
When the risotto is ready, take the pan away from the fire, add a tablespoon of butter and the Parmigiano and stir them into the rice, wait a couple of minutes, then you can serve it. If you like it (I do not), you can add some pepper.
I prefer a lively red wine with this risotto, like a Lambrusco or a Sangiovese. But even the barbarians can appreciate it with some Coca-Cola…
Buon appetito!
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