Today we cimenteremo in the preparation of a risotto at the height of a restaurant of higher category. One of those we have always seen prepare on TV but hardly found in the menus of the locals. Quality ingredients from the flavors and scents decided, are married to wonder in this dish. Absolutely to try and redo!
300 grams of rice
40 grams of dried porcini mushrooms
1 glass and 1/2 of red wine
1 clove of garlic
Chives to taste
1 Walnut of butter
50 grams of Parmesan
30 grams of Pecorino Romano
Truffles to taste
Salt, pepper and E.V.O. oil Taste
A carrot, an onion and two ribs of celery for the vegetable broth
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Before we prepare our risotto, we have to rehydrate the porcini mushrooms in lukewarm water for an hour. In the meantime, we put the vegetables in 2.5 litres of water to prepare the vegetable broth. After the time needed for the bases, we can start preparing the risotto. In a sufficiently large pot, put the shallot finely chopped together with two tablespoons of oil and let it brown with sweet flame.
Put a tablespoon of oil to heat in a pan with a sweet flame. As soon as the onion is ready, we climb, we pepper and put the rice to toast by continuously turning with a wooden spoon.
When the oil has warmed up, we make the mushrooms and put them in a pan, keeping the water aside and cooking them for 3 '.
As soon as the rice is well toasted, sfumiamolo with a glass of wine.
Add the garlic crushed to the mushrooms, the salt and pepper and let them bake atria 2 ' then smudge with half a glass of wine.
Let's start, now, to put the broth in the rice, two ladles at a time and stirring continuously.
Now let's add two ladles of water held aside, filtered with a strainer, mushrooms and simmer for another 5 '.
After the cooking time of the mushrooms, we can add them to the risotto continuing, if necessary, to add more broth until the end of the cooking. After 15-20 ' from the beginning of the preparation, the rice should be ready. Add the chopped chives, the cheeses and stir so we cook with butter and cover the pot with the lid for a couple of minutes.
Optimize the time by preparing a waffle of parmesan on which to serve the rice.
We lay the cheese on the parchment paper giving it a circular shape and put it 2 ' and 1/2 in microwaves so that it melts. Rovesciamola on a bowl to give the shape that we prefer for 30 "so that it gets cold and solidifies, the more we make it adhere to the walls of the bowl and more will look like a basket, to you the choice. Serve.
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We place, in the center of the plate, the Parmesan waffle, then put a ladle of risotto and complete the dish with a minced fresh pepper, flakes of truffle and two sprigs of chives.