Ingredients:
100 g dried
procini mushrooms
4 cups of
rice
2 cubes of
procini stock
4-5 tbsp
olive oil
1 ½ liters
of water
½ tsp dried
oregano
½ tsp dried
parsley
2 cups white
wine (optional)
Sea-salt to
taste (optional)
Method:
Soak the
porcini mushrooms in ½ liter of warm water just two hours before cooking. Once
the mushrooms soften, drain them but also reserve the water. Add one more liter
of water to this porcini water and let it boil. Add the cubes of porcini in the
stock and let it simmer on low heat. Heat four tbsp. of oil in a non-stick pan.
Reduce the flame and add rice to it and stir. Then add dried oregano and parsley and
continue to stir. Pour in white wine and mix well. Now add one or two ladles of
the stock to the rice so that the grains get soaked in it. Stir vigorously to
allow the rice to release its starch. Keep adding some stock to prevent the
grains from drying out. The rice grains will begin to swell up as they release
their starch. When the rice looks almost done, taste a couple of grains. They
should be al dente, with a bit of
bite in the center. Now switch off the fire. In another pan, heat one tbsp. of
olive oil and quickly sauté the rehydrated porcini mushrooms. Add some sea-salt
if needed, as the mushrooms already have salt. Mix the mushrooms into the
risotto. Serve hot.