Porcini mushroom and zuchinni brown risotto

12 Dec

Another fine dinner from the Van. We enjoyed this one when Oviedo crew joined me for extended weekend.

You will need:

two porcini or 25g of dried similar mushrooms
1 chorizo thinly sliced
1 onion finely chopped
can of garden peas
1 medium zucchini
1 medium leek sliced
250 g brown rice
200 ml rose wine (or white)
350 ml hot chicken stock
1 crushed garlic clove
1 teaspoon of sea salt
pinch of nutmeg
100 g grated Parmesan cheese
1 teaspoon of dried parsley or few springs of fresh

If you are using dried mushrooms, first wash them and soak them in warm water for 1 hour. I also soak the brown rice separately. Risotto rice would be more suitable, but brown rice contains more nutrients. Fry the chorizo in a saucepan over moderate heat to get the fat out, add the onion and leek, cook until translucent.Add the rice and stir well to cover it with the fat and onion mix
Add the wine and stir over moderate heat to evaporate itAdd the diced mushroom to chicken stock and keep it hot.
Using a soup ladle add the stock with the mushrooms to the rice. One ladle a time and secret here is to don’t stop stirring.
After about 15 minutes add diced zucchini  drained peas and dried parsley(if you use fresh leave it just before serving).
After 20 minutes all stock should be evaporated you add crushed garlic.
Add a pinch of nutmeg and the Parmesan cheese.
Stir gently and Buen Provecho (Bon Apettit)



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