Bear garlic risotto with porcini mushrooms
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ingredients
250 g arborio rice 1.5 liters broth or water handfuls shimeji mushrooms handfuls bear garlic 4 cloves garlic 2 pcs shallots 100 g butter handfuls parmesan to taste salt, black pepper, rapeseed or olive nativ oil 2 dl white muscat wine handfuls cashews
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We have rice for risotto at home even when the bread is missing. We love it and it is eaten with gusto by children and relatives alike. I often make it with saffron, shrimp for my husband, zucchini, mushrooms, squash, herbs…we also like different consistencies, but creamy is the top. Today I cooked less creamy because I was out of butter and parmesan cheese was also in short supply and no one wanted to go to the store on Sunday, We said we’ll make do with what we have. And we did. There are many combinations for risotto. Today I offer you a recipe with bear garlic and small porcini mushrooms, tender and crunchy enough that even our non-mushroom elder daughter liked it. My youngest only got the finished rice, we picked up all the mushroom and walnut stuff earlier, as if it was under her highchair . You can substitute spinach or young nettles for the bear garlic out of season. Or don’t blend it and feel free to chop or tear it..only our kids wouldn’t eat it and I really didn’t want to use tweezers to pull out such bits .
1.
Save a few mushrooms for the final grilling. Shimeji grow in clumps, they don’t get very dirty, so it’s a good idea to just wash them and cut the joint. The mushrooms are fragrant, firm, if they smell slightly under the plastic, where they are often sold, don’t eat them.
2.
Simmer the sliced porcini mushrooms, crushed garlic cloves, add the butter and wine and saute the mushrooms. Do not wash the rice, dry reheat in the onion-mushroom mixture. Pour in the stock so that the rice is covered by about 1cm and add salt, stirring constantly. Stir constantly so that the rice from the bottom gets evenly on top. As the rice contains starch, it is essential that it is well cooked throughout the pan. If you did not stir the risotto, the bottom layer closer to the fire would cook faster and be overcooked, while the top layer would be raw.
3.
If you don’t have an arborio or carnaroli tip, don’t make Italian risotto. These rices have a different starch content than the others, and that’s what gives them the ability to make a delicious creamy dish. The rice is cooked until and undercooked until it is “al dente”, that is, it is nice but not overcooked when you bite into it. At the end when it seems almost ready, add the blended bear garlic.
4.
Stir in the butter and remove from the heat. Only after it is set aside, stir in the parmesan cheese. In a grill pan, toast the cashews with salt and a few drops of oil. Pull them out and let them cool slightly. Meanwhile, grill a few porcini mushrooms to add more elegance to the risotto on the plate. Chop the cashews into smaller pieces or leave them whole, it’s up to everyone’s taste. I usually heat the plates, the risotto is not scooped into heaping piles, but spread over the plate. Add cashews and porcini mushrooms on top – good taste.
5.
HOW to estimate 1 serving of rice? As little as it may seem to you, 2 decilitres of rice is quite enough for a large portion. If you eat soup or other food beforehand, 1.5 dcl of rice will fill you up perfectly. We have also tested it with hungry men
