an exciting dish to cook for me, using some of my favourite ingredients, i also found in this dish the perfect excuse to open a bottle of aged porto calem secofino, for the sauce. i bought the bottle at an auction back in '91; this dish has been a while coming!
the recipe:
>packet of dried porcinis/2 oranges/white wine or sherry/boiling water: remove zest from oranges, set aside. squeeze juice over the mushrooms along with a good dose of something a little more, i used my white port, but a dark sweet sherry is nice & white wine is nice too. top up with a little boiling water & soak the mushrooms for a cpl of hours at least, turning them regularly. once soaked, squeeze them out, reserving the liquid stock & slicing the mushrooms down. sit aside
>olive oil/onion/garlic/streaky bacon/thyme/salt/arborio rice: sweat onions&garlic, seasoned. *this time i added my bacon at this stage, but i found it over-powered the end result. next time i'd cook the meat separately & stir it in at the very end. add the rice & stir it thru the olive oil thoroughly
>chicken stock/mushroom stock: in a separate pot heat the liquids to a simmer. add it by the ladle to the risotto, folding as it absorbs before adding the next
>mushrooms/cream: separately, warm together, fold into risotto. *at this point, next time, i'll add cooked bacon&khulen sausage
>sage/fresh herbs/orange zest: chop finely & fold thru before serving
to fininsh the dish i like to plop on top a good dollop of creme fraiche on top, a twist of the pepper grinder, perhaps a swivel or three of orange zest
a green salad should accompany this dish, crisp & fresh next to the risotto's creamy richness
to drink, for me this time it was monteith's pilsener, which went particularly well. there is, however, a bottle of lochiel estate mangawhai 2007 merlot malbec which was very nearly opened for the occasion.
the recipe:
>packet of dried porcinis/2 oranges/white wine or sherry/boiling water: remove zest from oranges, set aside. squeeze juice over the mushrooms along with a good dose of something a little more, i used my white port, but a dark sweet sherry is nice & white wine is nice too. top up with a little boiling water & soak the mushrooms for a cpl of hours at least, turning them regularly. once soaked, squeeze them out, reserving the liquid stock & slicing the mushrooms down. sit aside
>olive oil/onion/garlic/streaky bacon/thyme/salt/arborio rice: sweat onions&garlic, seasoned. *this time i added my bacon at this stage, but i found it over-powered the end result. next time i'd cook the meat separately & stir it in at the very end. add the rice & stir it thru the olive oil thoroughly
>chicken stock/mushroom stock: in a separate pot heat the liquids to a simmer. add it by the ladle to the risotto, folding as it absorbs before adding the next
>mushrooms/cream: separately, warm together, fold into risotto. *at this point, next time, i'll add cooked bacon&khulen sausage
>sage/fresh herbs/orange zest: chop finely & fold thru before serving
to fininsh the dish i like to plop on top a good dollop of creme fraiche on top, a twist of the pepper grinder, perhaps a swivel or three of orange zest
a green salad should accompany this dish, crisp & fresh next to the risotto's creamy richness
to drink, for me this time it was monteith's pilsener, which went particularly well. there is, however, a bottle of lochiel estate mangawhai 2007 merlot malbec which was very nearly opened for the occasion.
No comments:
Post a Comment