December 26, 2012 by Joanne T Ferguson
Here is my confession for today! My name is Joanne and I have NEVER made risotto at home!
Why? Again, I have no clue and once again am at a loss for words; the second time this happened this week writing this blog!
I sometimes wonder if it is only me that “Eats, Sleeps, Drinks and Dreams” about food or anything or anyone food related. Did I mention anyone? Oops!
I have this recurring dream about being in the kitchen and “the time has come” for me to cook risotto! I seemingly get “entranced” in the experience, taking in the smells, the taste, looking for the perfect textured risotto when I hear Chef Ramsay YELL:
“JOANNE, WHERE IS MY RISOTTO? lol
It happens EVERY time I hear his voice, I “excitedly” exclaim “YES CHEF!” (Thankfully in my dreams and not out loud!)
I wonder if chefs are amused to hear that they regularly show up in a passionate home cook’s dreams? 🙂
Seeing I am curious about EVERYTHING food related, I can’t wait to read why Chef Marco Pierre White made Gordon Ramsay cry! I hope it was not over his risotto! lol I think I have digressed!
In “honor” of celebrating getting the risotto “off the list”, I thought I would make Dreamy Creamy Porcini* and Shiitake Mushroom Risotto. I hope Chef Ramsay likes what I make the next time I hear his voice in my dreams too!
100 grams arborio rice
1 tablespoon olive oil
¼ red onion, finely diced
15 grams dried porcini mushrooms, rehydrated**
15 grams dried shiitake mushroom, rehydrated***
150 mls white wine
150 mls chicken stock
100 mls shitake mushroom water
50 grams parmigiano-reggiano cheese, grated
pinch sea salt
black pepper to taste
1 – 2 cloves garlic, minced
¼ tablespoon garlic puree
60 – 90 ml cream
- Rehydrate the mushrooms.
- Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
- Add washed rice and garlic and garlic puree.
- Add wine, chicken stock, shiitake mushroom water and salt.
- Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
- Add cream and cheese, season and ENJOY!
NOTE: If the sauce is too thick, can always add more chicken stock or wine.
*Porcini means “piglets” in Italian; cèpe in French.
Did you know it takes 1 kilo of fresh mushrooms to get 100 grams of dried?
100 grams of dried, yields 500 – 600 grams, once rehydrated.
**Dried porcini mushrooms can be easily rehydrated in boiling water for 2 – 5 minutes. Once opened and properly stored, will last for up to a year in the pantry.
***There are a number of ways to rehydrate shiitake mushrooms. I find soaking them in 2 cm (3/4 inch) of cold water, covering with cling wrap for 24 hours, enhances the flavor; remaining water can be used for extra flavor in this dish.
So, the next time Chef Ramsay YELLS:
“JOANNE, WHERE IS MY RISOTTO?”, I can proudly exclaim:
“HERE CHEF! YES CHEF! WHOO HOO!”
Who would like to make this risotto now that it is “off the list” and done!