Simplified recette...
150 g Carnaroli or Arborio rice
180 - 200 g cleaned weight of fresh ceps (cepes, bolets, porcini) as those shown above, sliced.
3 times volume of rice in hot vegetable stock including the amount of wine, vermouth or Noilly Prat you want to include.
1 shallot or small onion
1 small clove of garlic
olive oil
25 - 30 g butter
50 g grated Parmigiano (Parmesan)
Chop finely the garlic and shallot or small onion. Put a couple of tablespoons of olive oil in a heated small casserole pan and sweat the garlic and shallot until almost transparent.
Add the rice to the pan and stir making sure all the grains are well coated in the olive oil. Add the wine or vermouth. I prefer to use vermouth as it has a fuller flavour and all the old recipes from Italy I always found said vermouth, but, as I live in France I like to use their version; Noilly Prat. When the wine has been well stirred in and almost absorbed completely, add ALL the hot stock.
Bring to boil and as soon as those little bubbles start to breaking at the surface season it with salt and freshly milled pepper depending upon how seasoned your stock already is. Turn heat to very low and leave it for 10 minutes.
Now add the sliced ceps, (cepes, bolets, porcini) stir them in carefully to make sure they are well mixed cover the pan again as before and leave cooking for a further 5 minutes. At the end of cooking time, turn off the heat & leave the pan to sit for at least 5 minutes, if there is any liquid left in the rice, leave it for another 5 minutes.
Stir in the grated parmesan cheese and butter, until you have a creamy risotto...
Pull a cork out of a bottle of your favourite wine and enjoy with the one you love...
Who knows, it might just have the desired effect?
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