Risotto is a traditional Italian rice dish which is made with short-grain rice, broth and Parmesan cheese.   It is flavored with a variety of different ingredients including meats, seafood vegetables, herbs and spices.

To make perfect risotto begin with the rice.  Use a short-grain rice that absorbs liquid without becoming gluey.  Arborio rice is commonly used in the US,  but other short-grain rice such as Carnaroli, Vialone Nano and Originario can also be used.  Use homemade stock when available and stir constantly while adding the broth one cup at a time until the dish is creamy and rich in texture.  Always finish the dish with fresh imported Parmigiano-Reggiano cheese or a mixture of  Parmigiano and Asiago. Or course you can also use Pecorino Romano.

When it comes to making risotto you have no choice but to take your time.  Risotto also must be served immediately in order to maintain the best flavor and texture of the dish.  I love risotto with asparagus, shrimp, chicken or Italian sausage with tomatoes.   But my absolute favorite that I make on a regular basis is this Exotic Mushroom Risotto.

Enjoy!

INGREDIENTS

• 2 shallots, chopped
• 2 cloves of garlic, finely chopped
• 1 Tbls of extra virgin olive oil
• 2 Tbls of butter
• 6 white button mushrooms, sliced
• 6 porcini mushrooms, sliced
• 6 baby portabello mushrooms, sliced
• 6 medium size morel mushrooms, sliced
• 6 shiitake mushrooms, stems removed and sliced
• 1 tsp of fresh thyme, chopped
• 1 cup of Arborio rice
• 1 cup of white wine
• 5 cups of chicken or vegetable stock
• 1/2 tsp of salt
• 1/2 tsp of fresh ground black pepper
• 1 cup of fresh grated Parmigiano-Reggiano cheese
• 1/4 cup of fresh Italian flat leaf parsley, chopped
• Truffle oil (optional)

PREPARATION

• Clean the fresh mushrooms with a damp cloth before slicing.
• Soak any dried mushrooms in warm water for around 15 minutes.
• Place the 5 cups of stock in a medium size pot and bring it to a simmer.
• In a heavy bottom pot, saute the shallots and garlic in the olive oil and butter for 2 minutes.
• Add all the mushrooms and the thyme and  saute for another 2 to 3 minutes.
• Stir in the rice and cook for about 2 more minutes.
• Add the white wine an stir until most of the liquid is absorbed by the rice.
• Add the stock one cup at a time stirring until each cup is absorbed by the rice.
• Season with salt and pepper.
• Turn off the heat and stir in the Parmesan cheese.
• Serve garnished with parsley and drizzled with truffle oil.

Serves 4 people

Mangia Italiano!

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Today we celebrate Mother’s Day.  In an Italian Mother’s world, food is love and you get plenty of it whether your related or not.  Italian Mothers are the nucleus of family tradition.  They epitomize all that is considered the Italian family and everything that is  considered an Italian lifestyle.  Their love is unconditional and their ability to make you feel guilty is unprecedented.  She will constantly remind you of all the pain she suffered giving birth to you.  But all in all there is nobody more caring and more loving or more nurturing than an Italian mother.

For an Italian Mother life starts in the kitchen and everything revolves around the gravy. There have been many memorable occasions where I’ve cooked with my Mother  and discussed the traditions I live by today.  I’ve learned to cook, to love and to live.  Not much more is needed.

So today cook for your Mother.  I know it might be impossible to cook for her because she can’t stay out of the kitchen but you could try.  If that doesn’t work then take her out to dinner.   This way she has no choice but to relax and enjoy a meal.

So whether your Mother is here or not always remember that Italian mothers never die they just get louder.  She’ll be in your heart, in your soul and in your mind forever.  Happy Mother’s Day!

Mangia Italiano!

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