grilled porcini risotto

grilled porcini risotto
Originally uploaded by kattebelletje.

The weather is not exactly like winter, but it is certainly not spring either! In fact, rain and wind keep howling around the house, so all you want is some homely comforting dish. This is one of them. Mushroom risotto with grilled porcini! I found the porcini in a Turkish delicatessen and bought them right away, for they don't show up often in your ordinary supermarket. Slice them and grill them in a grillpan over quite a high fire. Sprinkle some garlic and salt on top. Meanwhile, prepare a stock with a stock cube and some soaked dried porcini, keep warm on a low fire. Then, take 1,5 cups of carnaroli or arborio rice and sweat in a little olive oil until all rice is gleaming with oil. Add the stock ladle by ladle and keep stirring. When you have finished the stock add some hot water. Start tasting after about 12 minutes to test the doneness of the rice. It should not be mushy, but not stalky either! When almost done, add a spoonful of butter and stir until creamy. Serve on a heated plate with some chopped parsley, some grated parmesan and the grilled porcini on the side. By the way, I had rack of lamb as a secondi, and that wasn't bad either!