I had a teacher, her name is Laura. She taught me Italian. Then from my teacher became my friend. In the end, she was still teaching me Italian, but she refused to take any money. I know her since I was in my 20s that is more than 20 years. She introduced me to the Italian culture and food. We had long talks about what they do in the northern parts of Italy (she is from Torino and she was married to a Greek). I’ve learned customs, places, attitudes, mentalities, stories and of course food. We exchanged ways of cooking and baking. Whenever I make an Italian dish, I always remember her. We don’t live close, so I haven’t seen her for a while. One of these days I hope I will be able to visit her and see her up close. I thought of her while making this risotto and I believe she would enjoyed it, had she been here with us.
Risotto with Porcini and Morels
Ingredients
20 gr. dried porcini
20 gr. dried morels
2 ½ cups Roma riso (you can use Arborio or carnaroli)
½ cup sweet wine
½ cup dry white wine
30 gr. margarine + 70 gr. margarine
1 onion, chopped
1,300 ml vegetable stock
60 gr. raisins
Instructions
Good Luck!