Spazio per risotti

Whenever anybody asks me what do I feel like eating, there’s a solid 90 percent chance that my reply would be “Italian”. This certainly hasn’t been so my whole life, but I can’t point out the moment in time when this love of mine began. All I remember is that until the age of 10 I absolutely despised pizza (that’s understandable, considering the awful pizza they made in Romania in the 80’s).
About 2 years ago, I discovered rissoto. Ever since, I’ve been a great fan, and it didn’t take long until I started cooking it at home. Seeing how easy it was to cook a great risotto at home, it really baffles me that many restaurants make it so far from perfect. All you really need is some patience on the stirring phase, and there you are. A good recipe might come in handy as well ๐Ÿ™‚

Porciniย Risotto

Last November, while in Barcelona, we had a great Porcini risotto. It hapennedย twice, at two different places, both on Ample street, in the gothic quarter. The first one was at Chardonnay restaurant, where we ate a single time, and luckily for us, the same day they served the porcini risotto on their menu-du-jour (we know that, cause we came back every single day until we left Barcelona, to check whether they may be serving it again…).
The second is called Boga.ย This is the restaurant we officially ranked asย the bestย of all the ones we’ve been to in Barcelona. It had the porcini risotto on their regular menu, and every other dish we’ve ordered there tasted just divine! It was so good, we came back there 3 times!

Porciniย Risotto

This trip left us with a serious craving for porcini risotto, but it mainly left me with a new challenge that I was determined to accomplish – that was making a similar-tasting risotto at home. I thought it would take quite some practice, but my improvised recipe worked wonderfully! You can surelyย imagine how happy it made me… ๐Ÿ™‚

Porcini Risotto / Self Recipe
Makes 2 portions

For the mushrooms:
20 gr butter
1 small onion, peeled and finely chopped
140 gr various types of fresh mushrooms, finely chopped
15 gr porcini mushrooms, dried
1-2 Tbsp white wine
1 Tbsp parsley, finely chopped

For the risotto:
1 cup (210 gr) short-grained rice (such as Arborio)
60 gr butter
1/3 cup white wine
3-4 cupsย chicken stockย (approximately, I’ll explain immediately)
salt, ground pepper

Prepare the mushrooms:
1. Let the dried porcini mushrooms stand for 20-30 mins along with a cup of boiling water.
2. Take out the mushrooms, but keep the water they have been staying in for further use.
3. Melt the butter in a frying pan, add the onion and fry it for 2 mins. Add the mushrooms and continue frying forย 5 more mins.
4. Add the white wine and continue frying for 5 more mins.
5. Add the parsley, stir them in and fry for two more mins. Put aside.

Prepare the risotto:
1. Melt the butter in a cooking pot, add the rice and stir for about 5 mins.
2. Pour in the wine and continue stirring for 4 mins.
3. Pour in the stock, cup by cup.ย Only when it starts toย run out of fluids, add the next cup. Continue doing soย untilย the riceย reaches the degree of softness you prefer (there’s a chance you won’t need all the stock). In this phase also add the water in which the porcini have stayed. This adds a great taste of mushrooms to the rissoto. My advice is to add it little by little and taste each time – until it reaches the flavor of your preference. I added 1/3 – 1/2 cup. During this phase it’s most important to stir constantly, so your risotto won’t stick to the pot. It should take about 20 mins in total.
4. Add the mushrooms, stir until well blended, add salt and pepper according to taste and serve immediately. It’s great to serve it asideย with some grated parmigiano cheese.

ืจื™ื–ื•ื˜ื• ืคื•ืจืฆ’ื™ื ื™ / ืžืชื›ื•ืŸ ืขืฆืžื™ – ืžื™ืจื™ ืจื‘ื™ื‘ื•

20 ื’ืจื ื—ืžืื”
1 ื‘ืฆืœ ืงื˜ืŸ, ืžืงื•ืœืฃ ื•ืงืฆื•ืฅ ื“ืง
140 ื’ืจื ืคื˜ืจื™ื•ืช ืžืกื•ื’ื™ื ืฉื•ื ื™ื (ืฉืžืคื™ื ื™ื•ืŸ, ื™ืขืจ, ื™ืจื“ืŸ) ืงืฆื•ืฆื•ืช ื“ืง
15 ื’ืจื ืคื˜ืจื™ื•ืช ืคื•ืจืฆ’ื™ื ื™ ืžื™ื•ื‘ืฉื•ืช
1-2 ื›ืคื•ืช ื™ื™ืŸ ืœื‘ืŸ
1 ื›ืฃ ืคื˜ืจื•ื–ื™ืœื™ื” ืงืฆื•ืฆื”

1 ื›ื•ืก (210 ื’ืจื) ืื•ืจื– ืจื™ื–ื•ื˜ื• ืขื’ื•ืœ, ืฉื˜ื•ืฃ
60 ื’ืจื ื—ืžืื”
1/3 ื›ื•ืก ื™ื™ืŸ ืœื‘ืŸ
3-4 ื›ื•ืกื•ืช ืฆื™ืจ ืขื•ืฃ
ืžืœื—, ืคืœืคืœ ืฉื—ื•ืจ ื˜ื—ื•ืŸ

ืœื”ื›ื ืช ื”ืคื˜ืจื™ื•ืช:
1. ืœื”ืฉืจื•ืช ืืช ืคื˜ืจื™ื•ืช ื”ืคื•ืจืฆ’ื™ื ื™ ื‘ืงืขืจื” ื™ื—ื“ ืขื ื›ื•ืก ืžื™ื ืจื•ืชื—ื™ื ืœืžืฉืš 20-30 ื“ืงื•ืช.
2. ืœืกื ืŸ ืืช ื”ืคื˜ืจื™ื•ืช, ื•ืœืฉืžื•ืจ ืืช ื”ืžื™ื ืฉื‘ื”ื ื”ืŸ ื”ื•ืฉืจื• ืœืฉื™ืžื•ืฉ ืžืื•ื—ืจ ื™ื•ืชืจ.
3. ืœื”ืžื™ืก ืืช ื”ื—ืžืื” ื‘ืžื—ื‘ืช, ืœื”ื•ืกื™ืฃ ืืช ื”ื‘ืฆืœ ื”ืงืฆื•ืฅ ื•ืœื˜ื’ืŸ ืœืžืฉืš 2 ื“ืงื•ืช. ืœื”ื•ืกื™ืฃ ืืช ื”ืคื˜ืจื™ื•ืช ื•ืœื”ืžืฉื™ืš ืœื˜ื’ืŸ ืœืžืฉืš 5 ื“ืงื•ืช ื ื•ืกืคื•ืช.
4. ืœื”ื•ืกื™ืฃ ืืช ื”ื™ื™ืŸ ื”ืœื‘ืŸ ื•ืœื˜ื’ืŸ ืขื•ื“ 5 ื“ืงื•ืช.
5. ืœื”ื•ืกื™ืฃ ืืช ื”ืคื˜ืจื•ื–ื™ืœื™ื”, ืœืขืจื‘ื‘ ื•ืœื”ื•ืจื™ื“ ืžื”ืืฉ ื›ืขื‘ื•ืจ 2 ื“ืงื•ืช. ืœืฉืžื•ืจ ื‘ืฆื“.

ืœื”ื›ื ืช ื”ืจื™ื–ื•ื˜ื•:
1. ืœื”ืžื™ืก ืืช ื”ื—ืžืื” ื‘ืกื™ืจ ื‘ื™ื ื•ื ื™, ืœื”ื•ืกื™ืฃ ืืช ื”ืจื™ื–ื•ื˜ื• ื•ืœืขืจื‘ื‘ ื‘ืžืฉืš ื›ื—ืžืฉ ื“ืงื•ืช, ืขื“ ืฉื”ืื•ืจื– ืขืฆืžื• ื—ื ื•ืขื˜ื•ืฃ ื›ื•ืœื• ื‘ื—ืžืื”.
2. ืœื”ื•ืกื™ืฃ ืืช ื”ื™ื™ืŸ ื•ืœื”ืžืฉื™ืš ืœืขืจื‘ื‘ ื›-4 ื“ืงื•ืช ื ื•ืกืคื•ืช.
3. ืœื”ื•ืกื™ืฃ ืคื ื™ืžื” ืืช ื”ืฆื™ืจ, ืžืฆืงืช ืœืื—ืจ ืžืฆืงืช. ืœื”ื•ืกื™ืฃ ืืช ื”ืžืฆืงืช ื”ื‘ืื” ืจืง ืœืื—ืจ ืฉื”ื ื•ื–ืœื™ื ืžื”ื•ืกืคืช ื”ืžืฆืงืช ื”ืงื•ื“ืžืช ื›ืžืขื˜ ื•ื ืกืคื’ื• ืœื’ืžืจื™. ื‘ืฉืœื‘ ื–ื” ื™ืฉ ืœื”ื•ืกื™ืฃ ื’ื ื—ืœืง ืžืžื™ ื”ื”ืฉืจื™ื” ืฉืœ ื”ืคื˜ืจื™ื•ืช. ื–ื” ื™ื™ืชืŸ ืœืื•ืจื– ืขืฆืžื• ื˜ืขื ื ืคืœื ืฉืœ ืคื˜ืจื™ื•ืช. ื’ื ื›ืืŸ ื”ื”ืžืœืฆื” ืฉืœื™ ื”ื™ื ืœื”ื•ืกื™ืฃ ื‘ื›ืœ ืคืขื ืžืขื˜, ืœืขืจื‘ื‘ ื•ืื– ืœื˜ืขื•ื – ืขื“ ืฉื–ื” ื™ื’ื™ืข ืœื˜ืขื ื”ืื”ื•ื‘ ืขืœื™ื›ื. ืื ื™ ื”ื•ืกืคืชื™ ื‘ื™ืŸ 1/3 ืœ 1/2 ื›ื•ืก. ืžืžืฉื™ื›ื™ื ื›ืš ื‘ื”ื•ืกืคืช ื ื•ื–ืœื™ื ืขื“ ืฉื”ืื•ืจื– ืžื’ื™ืข ืœื“ืจื’ืช ื”ืจื›ื•ืช ื”ืžื•ืขื“ืคืช ืขืœื™ื›ื. ื‘ืฉืœื‘ ื–ื” ืžืื•ื“ ื—ืฉื•ื‘ ืœืขืจื‘ื‘ ื˜ื•ื‘ ืืช ื”ืจื™ื–ื•ื˜ื•, ืขืœ ืžื ืช ืฉืœื ื™ื“ื‘ืง ืœืชื—ืชื™ืช ื”ืกื™ืจ. ื”ืฉืœื‘ ื”ื–ื” ื›ื•ืœื• ืืžื•ืจ ืœืงื—ืช ื‘ืกื‘ื™ื‘ื•ืช ื”-20 ื“ืงื•ืช.
4. ืœื”ื•ืกื™ืฃ ืืช ืชืขืจื•ื‘ืช ื”ืคื˜ืจื™ื•ืช, ืœืขืจื‘ื‘ ืขื“ ืฉื”ืŸ ื ื˜ืžืขื• ื‘ืื•ืคืŸ ืื—ื™ื“ ื‘ืจื™ื–ื•ื˜ื•. ืœื”ื•ืกื™ืฃ ืžืœื— ื•ืคืœืคืœ ืœืคื™ ื”ื˜ืขื ื•ืœื”ื’ื™ืฉ ืžื™ื“. ืืคืฉืจ ื•ืืฃ ืจืฆื•ื™ ืœื”ื’ื™ืฉ ืืช ื”ืจื™ื–ื•ื˜ื• ืขื ื’ื‘ื™ื ืช ืคืจืžื–ืŸ ืžื’ื•ืจืจืช ื‘ืฆื™ื“ื• – ืžืขื“ืŸ ืืžื™ืชื™!


2 Responses to “Spazio per risotti”

  1. 1 Avi Revivo February 6, 2008 at 11:33 am

    That’s one excellent risotto!
    In my opinion it was just as good as the ones we ate at Boga and Chardonnay!


  2. 2 vpitzi February 6, 2008 at 10:05 pm

    Mamy – not better? ๐Ÿ˜‰ You’re so cute to comment my blog posts!

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