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As I promised in one of my previous blogs I would post as soon as we found parasol mushrooms or porcini in the wild. But today we found a wonderful bunch of sulfur fungus... and a few baby porcini. So I made a great risotto, using the mushrooms and some delicious confit de canard (duck confit, or actually goose confit).
In almost every risotto recipe you are instructed to stir the boiling 'risotto to be' for almost 25 minutes. Because I think that (for instance) drinking wine is much more fun than stirring rice on a hot stove, you will find out that in my way of making risotto the AGA is doing most of the work. So I can have my glass of wine....
Ingredients:
- a bunch of sulfur fungus (about 250 g)
- some parsley
- olive oil
- 1 onion, chopped
- 1 clove of garlic, chopped
- 2 fresh bay leaves (or 1 if dried)
- about 5 or 6 branches of thyme
- 2 ready cooked goose or duck legs (confit de canard), about 500 g
- 300 g Alborio rice
- about 1 liter chicken broth
- 1 glass dry white wine
- salted butter
- 100 g grated cheese (not necessarily Parmesan!)
- salt and pepper
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Method:
First prepare the mushrooms: clean and slice them and bake them in a small pan with some olive oil on the boiling plate for a few minutes. Add pepper and salt. Now transfer the mushrooms to the simmering oven (no lid on the pan yet) en let them simmer for 10 minutes. Take them out, add the chopped parsley and put the pan with the lid on on the warming plate.
Now it is time for the risotto! Prepare the risotto in a pan with a thick bottom (I use a cast iron one for this) and warm it on the boiling plate. Put a splash of olive oil in it (be generous!) and when the oil is (not to) hot, add the chopped onion and garlic. Stir for only a minute or so and transfer the pan to the simmering plate. After 2 or 3 minutes, add the rice and keep stirring until the rice has absorbed all the oil and becomes translucent. Prevent that the rice is sticking to the bottom of your pan! Then add the prepared mushrooms and the confit (of which you have removed the bones and have cut the meat in pieces). Stir for another 5 minutes, if necessary transferring the pan from the simmering plate to the boiling plate and back a few times.
Now add the white wine, stir until the rice has absorbed it and add all the broth in one time. Stir until the risotto is boiling (use the boiling plate). Add the herbs (thyme and bay leave), pepper and salt and put your risotto in the simmering oven for about 20 minutes. Don't put a lid on the pan.
You can take your risotto out a few times for stirring; do so if you feel the urge. But I don't think it is necessary.
After 20 minutes your risotto should be ready for finishing it. If not, leave it for some time in the simmering oven. You can find out by tasting it: the rice should be al dente.
Finish the risotto by adding a table spoon butter and some grated cheese. Stir well (if the risotto is to firm to your taste, you can add some hot water). Put the lid on the pan and leave it for a couple of minutes on the warming plate before serving. Buon appetito!
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Method:
First prepare the mushrooms: clean and slice them and bake them in a small pan with some olive oil on the boiling plate for a few minutes. Add pepper and salt. Now transfer the mushrooms to the simmering oven (no lid on the pan yet) en let them simmer for 10 minutes. Take them out, add the chopped parsley and put the pan with the lid on on the warming plate.
Now it is time for the risotto! Prepare the risotto in a pan with a thick bottom (I use a cast iron one for this) and warm it on the boiling plate. Put a splash of olive oil in it (be generous!) and when the oil is (not to) hot, add the chopped onion and garlic. Stir for only a minute or so and transfer the pan to the simmering plate. After 2 or 3 minutes, add the rice and keep stirring until the rice has absorbed all the oil and becomes translucent. Prevent that the rice is sticking to the bottom of your pan! Then add the prepared mushrooms and the confit (of which you have removed the bones and have cut the meat in pieces). Stir for another 5 minutes, if necessary transferring the pan from the simmering plate to the boiling plate and back a few times.
Now add the white wine, stir until the rice has absorbed it and add all the broth in one time. Stir until the risotto is boiling (use the boiling plate). Add the herbs (thyme and bay leave), pepper and salt and put your risotto in the simmering oven for about 20 minutes. Don't put a lid on the pan.
You can take your risotto out a few times for stirring; do so if you feel the urge. But I don't think it is necessary.
After 20 minutes your risotto should be ready for finishing it. If not, leave it for some time in the simmering oven. You can find out by tasting it: the rice should be al dente.
Finish the risotto by adding a table spoon butter and some grated cheese. Stir well (if the risotto is to firm to your taste, you can add some hot water). Put the lid on the pan and leave it for a couple of minutes on the warming plate before serving. Buon appetito!
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