You are|Are|Again} looking for idea recipes authentic porcini and cream risotto that are appetizing? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious authentic porcini and cream risotto should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of authentic porcini and cream risotto, start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare authentic porcini and cream risotto delicious wherever you are, because as long as you know the trick, this dish is could be dish special.

Ingredients and seasonings required in make

1. Prepare 10 to 15 grams Dried porcini
2. Prepare 40 ml Garlic oilor extra virgin olive oil
3. Prepare 1 clove …if you use the garlic oil omit this garlic Garlic (crushed with the back of the knife)
4. Use 1/3 to 1/2 Onion (minced)
5. Use 350 grams Uncooked rice (without rinsing)
6. Take 30 ml White wine
7. Prepare 1 and 1/2 tablespoons Stock cube
8. Take 20 grams Butter…A
9. Take 30 to 50 ml Heavy cream…A
10. Use 1 Parmesan cheese
11. Take 1 Black pepper (whole or coarsely ground)
12. Prepare 1 Salt and pepper

Add one large ladle of the boiling porcini stock to your rice and stir immediately until the rice has been absorbed. Your risotto should be soft and creamy now. Stir and drain the mushrooms immediately. This way we washed away any imperfections.

How to cook Authentic Porcini and Cream Risotto:

1. Cover the dried porcini with lukewarm water (about 150 ml) and leave to sit for about 1 hour to rehydrate.
2. Chop the onion roughly. Crush the garlic with the back of your knife.
3. Line the sieve with kitchen paper.
4. After rehydrating squeeze out the excess water from the porcini and put onto a chopping board. Pour the soaking water through Step 3.
5. Cut the porcini to the size you like. I save some to garnish. This is optional though.
6. Mix the soaking water and water to make 600 ml of liquid. Pour the liquid into a pan with stock cubes.
7. Bring the stock to the boil and turn off the heat. Stir quickly and leave to stand.
8. Put the cold extra virgin olive oil and the garlic in a cold frying pan. Cook over a low heat until fragrant.
9. When the garlic from Step 8 is golden brown and fragrant, remove.
10. If you use the garlic oilomit Step 8 and 9. Go straight to Step 11. https://cookpad.com/us/recipes/154290-garlic-chips-and-garlic-oil (see recipe)
11. Add the onion to the oil in the pan and sprinkle in the salt and pepper. Cook over a low to medium heat until translucent.
12. When the onion is translucent add the rice. Fry the rice and coat each grain of rice with oil. Keep the heat low to medium.
13. When the rice from Step 12 is translucent and warm add the white wine.
14. Bring Step 13 to the boil and leave for 30 seconds. Add Step 5 and 7 to cover the content of the pan. Continue to cook over a low to medium heat.
15. Try not to touch the content of the pan from Step 14 to the end. If you are worried about burning, move the frying pan around.
16. When some of the liquid from Step 15 has evaporated add more hot stock to cover the content. * In this photo you can see some of the liquid has evaporated.
17. Repeat Steps 14 and 16 until the rice is cooked al dente.
18. It takes about 15 to 17 minutes from Step 14 until the rice is nicely cooked. Pour in about 2 ladles of 7 every time some of the liquid has evaporated.
19. Check if the rice is just before al dente to your taste 15 minutes after Step 14. If it is still hard continue to cook further.
20. Add A ingredients just before al dente to your taste and bring to the boil. Turn off the heat. Separate and save the porcini garnish.
21. Grate the parmesan cheese into Step 20 and stir gently. Season with salt and pepper.
22. Transfer to a serving dish and sprinkle with black pepper to your taste.
23. This authentic risotto is very luxurious with fragrant porcini and its nice flavour…
24. Enjoy a restaurant-quality risotto at home.
25. Keep Step 7 over a low heat all the time. Keep simmering gently after Step 14.
26. Some of stock might be left. It differs according to the heat, how firm you like your rice, and the consistency to suit your taste.
27. If the stock runs out before the rice is cooked through, your heat is too high.
28. Try this Clam Risotto. https://cookpad.com/us/recipes/153125-authentic-vongole-risotto (see recipe)
29. Check out thisporcini and cream pasta. https://cookpad.com/us/recipes/157005-authentic-porcini-and-cream-pasta (see recipe)
30. Done and ready to serve!

Slice the porcini cap into thick slices. HEAT BROTH Heat the broth and leave it simmering on low heat as you prepare the risotto. PREPARE THE AROMATICS Cover bottom of a well-insulated skillet with olive oil. Heat the oil over medium heat. Sauté the whole cloves of garlic and pinch of the fresh parsley in the oil.

how is this? Easy isn’t it? That’s the make authentic porcini and cream risotto that you try it at home. Hope it’s useful and good luck!