Love that Risotto

If only stirring risotto was always this much fun. The photo above is one of Capri Flavors Chef Titina's favorites. It shows the perfect cooking class moment--wine, food and love.

But how often can we cook like this at home? On Friday, Chef Titina broke from the recipe and gave her class a hurry up tip for risotto. After stirring in all the stock and bringing the rice back to a simmer, they covered the pot and put it in a 450 degree oven. 20 minutes later, the risotto was done and ready for the final additions. The results were delicious, and the risotto makers got to relax.

And while the mushrooms were great with the pork and fennel on the menu (below), feel free to stream line with easier additions. Peas and cheese are great.

Just remember--if you're having a lot of fun stirring, by all means, stick with recipe. But if you have other things to do, pop it in the oven while you great the cheese or make a salad. You'll still have great risotto.

Risotto alla Milanese - Risotto with Mushrooms

1,1/3 cup dried wild mushrooms, preferably porcini
2 cups fresh cultivated mushrooms
Juice of 2 lemons
l/3 cup butter
2 Tbsp. finely chopped parsiey
4 cups beef or chicken stock, preferably home-made
2 Tbsp. olive oil
I small onion, finely chopped
2 cups medium-grain risotto rice, such as Arborio
2 cup dry white wine
Salt and freshly ground black pepper
3 Tbsp. freshly grated Parmesan or Romano cheese
Chopped parsley

Serves 3-4; Preparation: 45 minutes; CookingTime: 35 minutes;

Level of difficuty: Medium

Place the dried mushrooms in a small bowl with about 2 cups warrn
water. Soak for at least 40 minutes. Rinse the mushrooms thoroughly.
Filter the soaking water through a strainer lined with paper towels, and reserve. Wipe the
fresh mushrooms with a damp cloth, and slice finely. Place in a bowl and toss with the
lemon juice.

In a large heavy frying pan or casserole melt one third of the butter. Stir in the
fresh sliced mushrooms and cook over moderate heat until they give up their juices, and begin
to brown. Stir in the parsley, cook for 30 seconds more, and remove to a side dish. Place
the stock in a saucepan. Add the mushroom water, and simmer until needed. Heat another
third of the butter with the olive oil in the same pan the mushrooms were cooked in. Stir in
the onion, and cook until it is soft and golden. Add the rice, stirring for 1-2 minutes to coat
it with the oils. Add the soaked and sauted mushrooms, and mix well Pour in the wine,
raise the heat slightly, and cook until the wine evaporates.

At this point you can add all the hot stock, bring back to a simmer, cover and place in a 450 degreee oven for 20 minues or continue with the steps below.

Add one small ladleful of the hot stock. Over moderate heat cook until the stock is absorbed or evaporates, stirring the rice with a wooden spoon to prevent it from
sticking to the pan. Add a little more stock, and stir until the rice dries out again. Continue
stirring and adding the liquid a little at a time. Add salt and pepper. Continue cooking, stirring
and adding the liquid until the rice is aldente, or tender but still firm to the bite. The
total cooking time of the risotto is 20 minutes.

Both methods reume here: Remove the risotto pan from the heat. Stir
in the remaining butter, parsley, and the Parmesan or Roman. Grind in a little black pepper,
and taste again for salt. Allow the risotto to rest for 3-4 minutes before serving.

Here's the rest of Friday night's menu

Fiesole Menu

Risotto alla Milanese (Risotto with Mushrooms)

Maiale al Finocchio (Pork with Fennel)

Peperoni Saltati (Bell Pepper Saute)

Tiramisu (Classic Italian Dessert)

Fiesole Menu schedule Mondays : 8/17, 9/21, 10/20, 11/30

Fridays : 8/21, 9/25, 10/30, 12/4.