Men put on an apron and....surprise their wives.
They put in practice the learned techniques and apply their immagination to create delicious dishes.
A "real" broth is prepared, with "real" ingredients...( not with a "cube").
RISOTTO AI FUNGHI
RISOTTO WITH MUSHROMS
Ingredients for 2:
180 gr ( 6 oz) Arborio rice
120 gr ( 4 oz) Porcini mushrooms (or other mushrooms as available)
80 g butter
1 onion, finely chopped
0,6 lt ( 2 ½ cups) vegetable broth
4 tbs grated parmigiano
2 tbs parsley, chopped
1/2 glass white wine
salt & pepper
Melt 40 g butter in a heavy-bottomed pan. Add the chopped mushrooms and cook a few minutes until soft, then remove them from the pan and put aside.
Add onion and cook until transparent. Add rice and stir until well coated. Add wine and let evaporate. Season with salt and pepper Add little by little the hot broth until rice is "al dente". Return the mushrooms to the pan. Add half of the minced parsley.
Leave the risotto watery and very soft, take it off from the heat, add cheese, stir well and let rice rest for 1 minute before serving. Decorate with parsley
THANK YOU TO ANDREW & JANE
SOME PART OF THEIR HOME-KITCHEN LIFE