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This is about a mushroom and rice pasticcio, to be eaten as a PRIMO (i.e., with some proteins accompanied by a lush amount of veggies coming afterwards). Feel free to increase proportion to suit your needs.
For 2 persons:
Soak the dried porcini in a litre of water for half an hour.
Pick out the rehydrated mushroom but keep the soaking water (filter it to make sure it doesn’t have any dirt/grit in it).
Turn on the oven to 200C (ventilated)
Warm up the soaking water to simmering temperature and add salt (to taste).
Cut the porcini in small bits.
Cut the fresh mushrooms (if using)
Mince the shallot and gently cook with a spoonful of oil in a medium size saucepan, together with the fresh mushroom first – until cooked – and then the rehydrated ones.
Once this is all nicely cooked (say 15 minutes?), scoop the shallots and mushroom out and put them in a bowl to rest.
Drop the rice in the oil left in the saucepan, give it a swirl to ensure the grains are all covered with oil and toast nicely. Then gradually add the salted soaking water to make a butter- and cheese-less risotto, until the rice is cooked but still al dente (the time will depend on the quality of your rice – check after 10 minutes). Don’t be scared to rsise a stir in your pan as vigorous stirring will help the rice releasing starch (plus it’s a good work-out: put some music on to help you along!).
Once the rice is cooked, set the pan aside. Check for salt. Add if necessary. Get fancy with pepper and nutmeg.
Line the base of a small (15 to 20 cm) springform dish with parchment. Butter copiously all sides and the bottom. Drop your risotto in the dish, level the top.
Clean your saucepan now because it gets some more use:
With a heaped spoonful of flour and 2 spoonsful of oil, start a roux in the pan, then dilute it slowly with milk (and any left-over soaking juice if any) to make a bechamel (though strictly speaking it is also a velouté if you are using the soaking juice).
Once bechamel stage is achieved, add your shallot and mushroom bits to it, check for salt. Add pepper and more nutmeg.
Top your rice with this happy mixture.
Top with grated smoked cheese.
Pop the dish into the oven for 20 minutes (top must get golden and bubbly).
Take dish out of the oven and let rest – untouched - for about 15 minutes.
Run a knife between rice and metal and pry the form open. Now you may unleash your creature!
Slide your pasticcio – with the help of the parchment – onto a serving plate.
DEVOUR
For 2 persons:
100gr of risotto rice
50g of dried porcini mushroom
A litre of water.
A shallot
A handful of fresh mushrooms (optional)
Thyme
Bechamel (flour/milk)
Salt, pepper, and nutmeg to taste.
Smoked cheese (I used smoked scamorza but any smoked cheese will do)
50g of dried porcini mushroom
A litre of water.
A shallot
A handful of fresh mushrooms (optional)
Thyme
Bechamel (flour/milk)
Salt, pepper, and nutmeg to taste.
Smoked cheese (I used smoked scamorza but any smoked cheese will do)
Soak the dried porcini in a litre of water for half an hour.
Pick out the rehydrated mushroom but keep the soaking water (filter it to make sure it doesn’t have any dirt/grit in it).
Turn on the oven to 200C (ventilated)
Warm up the soaking water to simmering temperature and add salt (to taste).
Cut the porcini in small bits.
Cut the fresh mushrooms (if using)
Mince the shallot and gently cook with a spoonful of oil in a medium size saucepan, together with the fresh mushroom first – until cooked – and then the rehydrated ones.
Once this is all nicely cooked (say 15 minutes?), scoop the shallots and mushroom out and put them in a bowl to rest.
Drop the rice in the oil left in the saucepan, give it a swirl to ensure the grains are all covered with oil and toast nicely. Then gradually add the salted soaking water to make a butter- and cheese-less risotto, until the rice is cooked but still al dente (the time will depend on the quality of your rice – check after 10 minutes). Don’t be scared to rsise a stir in your pan as vigorous stirring will help the rice releasing starch (plus it’s a good work-out: put some music on to help you along!).
Once the rice is cooked, set the pan aside. Check for salt. Add if necessary. Get fancy with pepper and nutmeg.
Line the base of a small (15 to 20 cm) springform dish with parchment. Butter copiously all sides and the bottom. Drop your risotto in the dish, level the top.
Clean your saucepan now because it gets some more use:
With a heaped spoonful of flour and 2 spoonsful of oil, start a roux in the pan, then dilute it slowly with milk (and any left-over soaking juice if any) to make a bechamel (though strictly speaking it is also a velouté if you are using the soaking juice).
Once bechamel stage is achieved, add your shallot and mushroom bits to it, check for salt. Add pepper and more nutmeg.
Top your rice with this happy mixture.
Top with grated smoked cheese.
Pop the dish into the oven for 20 minutes (top must get golden and bubbly).
Take dish out of the oven and let rest – untouched - for about 15 minutes.
Run a knife between rice and metal and pry the form open. Now you may unleash your creature!
Slide your pasticcio – with the help of the parchment – onto a serving plate.
DEVOUR
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