Porcini risotto #2017

So here we are. Happy 2017! I feel so thrilled like never before for this new year beginning.

I have a lot of new projects, a new collaboration starting soon in Milan in the food sector. I am fully committed in eating healthy and going to the gym regularly and most of all my motto will be: “shine, smile and be kind”. Most of all I will try to smile more. Every evening, since last week, I am going to bed and think about all the things that happened during the day. Even the most simple can be a source of gratitude.

W e must always thank for what we have and it’s in our hands to work for what we don’t. Don’t wait for someone to give you something for free but simply focus on your goals and work hard for them.

Yesterday I came back in Milan and…let me say that it’s simply…freezing. -3°C and it’s supposed to drop at -6 by the end of the week. Ok it may not seem as a great problem but if houses are not build properly and it’s so freezing when sitting on the couch…well…for me it’s so so bad! So, in order to feel better (even because I am still taking my antibiotics to recover from flue) I decided to cook something nice, creamy but…trying to keep it healthy! So the choice was a nice porcini risotto. Risotto is something that in Italy is so so good, like nowhere else (sorry, but it’s true) and the nice process of stirring and pouring broth is so relaxing. I had home a nice pack of dried porcini mushrooms and simply by adding some thyme leaves the result was so nice. Here it is what you need:

For 2 servings:

160gr arborio rice (suitable for risotto)

30gr dried porcini mushrooms

1 small shallot finely chopped

1 tbsp extra virgin olive oil

salt and pepper

some thyme

1/2 glass dry white wine

500ml vegetable stock

Start putting your dried porcini in a bowl with warm water and let them rest for 30 minutes so they will become tender. Take a pan and heat the olive oil, slowly fry the shallot previously finely chopped. Add the porcini mushrooms, drained from water, add some salt and pepper and stir for a couple of minutes. Then add the rice. Continuing stirring pour the glass of white wine.

When the wine has evaporated add slowly some vegetable stock, one spoon at time. The rice must absorb the liquid slowly and continue to stir. After 15 minutes try the rice and eventually let it cook for another 3 minutes. Be careful to stir otherwise the rice will burn.

When rice is ready, let it rest for a couple of minutes. If you want you can add a tablespoon of cold butter and stir again in order to have it so creamy and nice. I simply put some thyme leaves and enjoyed with some black pepper freshly grounded.

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