I know it has been quite a while since my last post. This is because of two reasons. First, I was very busy and I did not have the time to cook that much and post. The second and most important reason is that even these few things I cooked, were not worth mentioning about. I found several recipes from the internet and from other fellow bloggers and I did try them, but the results were rather disappointing. As I have told in the beginning of this effort, I am only posting recipes that worth the truble and effort making them. There is no reason why spend your precious time with dishes that are not up to expectations. So, the last couple of weeks I did some cooking and baking, but the end results were not as I expected them to be. Thus, I am giving you this recipe for risotto which is tested and true and never disappoints me. This time I used cantharelles mushrooms. It was the first time I tried them and I can tell you that they have a very aromatic flavor. If you happen to find them do try them they are very special.
Risotto with Cantharelles Mushrooms
2 tbsp olive oil, divided
1 small onion finelly chopped
1 cup arborio rice
20 gr. dried cantharelles mushrooms
1/2 cup dry white wine
3 cups vegetable stock (I used Knorr cubes)
1 handful of parmigiano shredded
I washed them very well.
Place them on a bowl and throw warm water to fill them and leave them for 15 minutes.
In a pot put the 2 tbsp of olive oil at high heat and throw the chopped onion.
Sautee for 3 to 4 minutes and then throw the arborio rice.
Sautee for 2 to 3 minutes and then add the wine.
Lower the heat to medium and mix until wine is absorbed.
Then start to throw the stock cup by cup and continue to mix until each cup is absorbed.
When you have thrown 2 cups of stock, throw also the mushrooms.
At the end you taste the rice.
It should be fairly firm in the center and creamy in its outer part.
At this point, and right after you have thrown the last cup of stock, just add salt and pepper and the parmigiano.