Aug 25, 2010

mushroom risotto

on monday i decided that there has to be something in the pantry for dinner without having to go to the grocery store...i found these

dried black trumpets (craterellus cornucopioides) and funnel cantharelles (cantharellus tubaeformis)

these mushrooms keep almost forever in an airtight container. they only need a bath in boiling hot water to revive

30 mins, or so, will do the trick

i had decided to make risotto with the mushrooms. took out an onion, garlic (not pictured), parmesan and risotto rice

and these. for the life of me i can't understand why i've ever bought them! yes, they are handy at the cottage, in a snowstorm when there is no way to get anything else, but other than that...i just plain don't like them

the tin was going to expire in a few months so instead of tossing them in the compost, i gave them a good rinse and chopped them quite fine

took out this as well...the souvenir from split, minced black truffle in oil

i had never tasted it before...interesting

happened to have some whipping cream in the fridge (closing in on the expiry date)

loads of parmesan

started by sauteeing the minced onion on medium pan, then added the rice and garlic, sauteed some more before adding vegetable stock in batches (according to the rice package instructions). i added all of the mushrooms in the beginning figuring they'll yield more flavor that way. i used ½ tsp of the truffle mince to season before adding the parmesan and cream


will need to try the truffle on it's own on something, not sure i could quite taste it in here

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