Mushroom and Spinach risotto

Risotto is not very easy to cook it well.  I think the most important point is to prepare the pot of chicken stock right next to the pan of risotto.  If you add cold stock to the rice, the rice becomes pasty. I like the flavor of dried "Procini" mushrooms and this flavor matches perfectly to the creamy rice.

Before cooking, put the Porcini in the warm water to soften for about half and hour or so.  Saute minced shallot and onion in olive oil then add minced porcini and rice accordingly. Heat up the chicken stock on the side, then add one cup of the stock first.  When the stock is absorbed on the rice, pour one ladle of stock at the time and repeat several times.

Once the rice is cooked in "Al dente" add some parmesan cheese and check the seasoning.  It's important to serve the dish right away.  You can also lightly drizzle some good quality olive oil on the plate.

「ポルチーニ茸とほうれん草のリゾット」リゾットを上手に作るのはそれほど簡単ではないが、作り方を守ればそれなりのものが出来る。大切なことは「熱いストック」を数回に分けて加えること。冷たいストックを加えると米がべとつく。

私はリゾットの出汁は「乾燥キノコ」が一番美味しいと思う。チキンストックも加えるが、ポルチーニ茸の香りは高く、出汁も濃く出るので、米に良く合う。上等な椎茸でも美味しいと思う。米がアルデンテに仕上がったら、パルメザンチーズを加える。ほうれん草は別に塩ゆでして、最後に混ぜた。

リゾットは温め直しが出来ない。出来たらすぐに食べよう。食べる時に香りのよいオリーブオイルを少量たらして食べると尚美味しい。