First Recepit
RISOTTO CON ZAFFERANO E FUNGHI PORCINI
Saffron and Porcini mushrooms Risotto
You need (two persons)
- Butter
- Onion (best: Scalogno Onion)
- Rice (for risotti quality ex: "
Vialone")
- Saffron (1 small bag)
- Dry Porcini mushrooms (1 small bag)
- Bouillion cubes
- Parmesan
Start preparing your Porcini as the label on the bag say (normally, you should put dry mushrooms in some warm water for 1/2 hour, then rinse them)
Make the broth with water and 2 bouillon cubes (or, if you're lucky and have meat bouillon already done, use it!), you need almost 2 or 3 litres of broth.
I a pot, melt 100 gr. of butter (low flame), and cut thin slices of onion (one rounded onion, or similar quantity) and put it with butter, until onion becomes golden.
Take away from fire, and put rice on butter and onion: you'll need 3-4 handful for person
Put again on fire. THIS IS VERY IMPORTANT: LA TOSTATURA
The "tostatura" of rice is very important, because it makes the rice ready to absorb broth. You must take a wood cookware and mix and turn the rice for 1 minute (don't burn it).
Then, take a steel dipper and put some broth in the pot with the rice. It will be absorbed at once. Continue cooking this way: take broth and put into rice, it must be creamy all the time, use the wood cookware not to make rice sticks to the pot. Flames must be medium.
Add rinsed Porcini to the rice after 4-5 minutes (normally, rice takes more than a quarter of hour to be ready). Continue with the broth until the rice is ready.
NOTE: THE RICE
MUST be "AL DENTE" (unless you're cooking for a teethless person
)
Turn off flames, add saffron (don't cook it!) and parmesan,mix it all with wood cookware and serve!!!
Hope you enjoy it!!!
), here it is the receipt for a basic tomato sauce.
. Best thing, homemade tomato sauce freezes SO WELL, so if someone says that they will waste it, tell them to freeze it for next time.
