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.