RISOTTO TOOTH CROWN BISHOP FAMILY OF
Friday, December 3, 2010
A Congratulations Note
Risotto with porcini mushrooms and chanterelles
This season is really nice to have lunch with a nice risotto warm in the Fall and if you have dried mushrooms, you can easily choose different qualities to make a good dish . In this case I tried to use 'porcini' Boletus Edulis and 'mushrooms' Cantharellus lutescens , and I must say that for my palate, combine perfectly. When using dried mushrooms should not exaggerate quantity, because their flavor is more intense of fresh mushrooms, and dried ones equal a pound for a pound of fresh.
INGREDIENTS
A handful head of porcini mushrooms and dried.
Half onion clear
A clove of garlic
Olive oil (extra virgin or to taste)
A knob of butter
A bay leaf
A handful of rice and a half carnaroli head.
salt and pepper
Parmigiano Reggiano cheese
PREPARATION
First of all, take the mushrooms and chop them (take them all to use after someone as a garnish, if you prepare a meal), do the same with some mushrooms if large in size. 
Put the mushrooms in warm water until they are found, then, without throwing the water drain and squeeze slightly.
Take a wide-bottomed pan, chop the onion and brown it in oil along with the bay leaf and the clove of garlic in your choice to remove or leave after the browning, then I recommend add the butter to make it creamy and thick the fried.
Remove the mushrooms for decoration in a bowl and put aside.
Add the water, where were the mushrooms and a pinch of salt, I prefer to that end, stir once and let it all grow rice on low heat.
sure the rice does not stick to the pan, giving a shot every now and add more water to the mushrooms, leaving aside the last part, to prevent a few grains of earth deposited at the bottom from falling into the risotto.
controlling the cooking of rice, add more warm water if the mushroom is insufficient to complete cooking the rice.
Serve leaving the bay leaf in sight, sprinkle more Parmesan cheese over the mushrooms left to put aside and maybe add a foflia parsley to decorate the finished dish!
now sit at the table and wash it all down with a glass of robust red wine, maybe a nice barolo! 
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