Yesterday we spent a lovely day outside in our wild garden. The weather forecast isn’t really promising for the following period. Anyway, the ideal circumstances for an appropriate dish ( it wasn’t really my first choice but now it feels right) : mushroom risotto.
Chop and fry 4 garlic cloves, 1 white onion and 1 chili in a mixture of butter and olive oil. Add risotto rice for 2 p ( +/-120 grams). Once the rice become glazy add 100 ml of white wine. Allow to evaporate. Add home made chicken stock bits by bits and stir regularly. Add a few stems of fresh thyme and the zeste of 1/2 a lemon.
In the meanwhile, soak 15 grams of dried porcini in a cup of hot stock.
Bake 700 grams of mixed mushrooms in some butter in another pan until crispy ( or bake them first, remove them from the pan and start to prepare the risotto).
Chop the soaked dried porcini. Add to the risotto, together with the flavored stock.
A few minutes before the risotto is al dente, mix with the mushrooms. Taste, add pepper and salt.
Finish the risotto with some lemon juice. Serve with a green salad and some grated parmigiano.
PS for an extra creamy effect, add some light cream or use the cream instead of stock to soak the dried mushrooms.
Doc V's Healthy Kitchen 