Ingredients 6 pp
400gr/2 cups Carnaroli Rice (sub: arborio)
50gr/2oz dried procini mushrooms
100gr/1 italian sausage with no fennel. (sub with finely diced pancetta)
1/2 medium onion
1 glass of white wine, dry.
1 1/2 litres of vegetable stock or chicken broth
Freshly grated Grana Padano or Parmesan Cheese
On a small pan boil about 1/3 litre of water. When it boils turn off the flame and add the porcini mushrooms. Let them sit for at least 30 min.
In a pan - copper pans are wonderful for this, but they are not necessary - melt at medium to slow heat a couple of tablespoons of butter, unsalted. Add the diced onion and let it go slowly until it becomes translucent. Add the sausage and crumble it while cooking at perfection, very, very finely. When done, add the porcini mushrooms, drained from their water and chopped finely, do not trow away the water, we'll use it.
Add the rice. Stir continuously for 2 - 3 min. This procedure is called "Toasting the rice" and is essential for a good outcome of the risotto. It starts the release of starch that is needed for a good creamy risotto.
When the rice is translucent, add a glass of white wine, and let it evaporate. When the rice starts to stick to the bottom, add the filtered mushrooms water, lower the flame to low, stir a bit, just to make sure that nothing sticks and that the liquid is evenly distributed. And let it go. Check it every now and then. When the rice starts to stick, add a couple of ladles of broth, stir it well and scrape the rice from the bottom. Let it sit.
Keep going until the rice is done ( 15 to 17 minutes). At that point add one tablespoon of butter, one ladle of broth and a couple of handful of cheese. Turn off the flame and stir well for 2, 3 minutes. Cover with a lid and let sit for a couple of minutes before serving.
Risotto can't wait and can't be reheated. That is why for us is a convivial comfort food dinner, Your friends are sitting in the kitchen with you, stories and wine is shared, and when is ready. All at the table, eating. Lovely. Perfect.