Tuesday, October 5, 2010

'Shrooms - Foraged Cep Risotto

I love a good 'shroom, I am just very wary of picking anything that I can't identify.

Luckily one of the tastiest 'shrooms is one of the easiest to be sure of, the Cep, (thank you Wiki once again : http://en.wikipedia.org/wiki/Boletus_edulis).

Looks like Mushroom Risotto for dinner tonight - all except for Thea who is convinced that I am going to poison her so just plain pizza for her.

Foraged Cep Risotto

1 cup of arborio rice per person (amounts below are for 2 people)
1 large cep cleaned and sliced thinly
1 large onion thinly sliced
1 small glass of white wine
1.5 litres of boiling chicken stock
salt and pepper to season
1 tablespoon of olive oil or butter

Bring the stock to the boil in a separate pan, meantime in a large shallow pan fry the onion gently in the olive oil (or butter if you prefer).

When the onion is translucent, add the rice and fry gently until every grain has a coating of oil and has started to become opaque, then add the glass of white wine and bring to the boil, when this has reduced start adding the stock a ladle full at a time.

Stir through the rice until it has been absorbed then add another ladle, after about 10 minutes and when the rice liquor is thick and creamy with the starch from the rice, add the sliced cep, leave to cook for a further 20 minutes stirring pretty much constantly to prevent the rice sticking to the base of the pan, until most of the liquid has been absorbed.

Season and serve.

You can grate over a bit of parmesan to finish - but I don't have any and I don't like it anyway so I don't.

Best not to eat these though, beautiful though they are....

Here we go, dinner cooked on the pot belly stove in the living room, making the most of only lighting one fire that can provide heat and a stove.


Gwen said...

can I come to tea please :)

Absinthe Fairy said...

too late Gwen - all eaten!

and even better cooked for free on the pot belly wood burner in the living room