After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.
Pumpkin, cut into cubes
Onions, finely chopped
Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.
Put in pumpkin cubes and cook till tender. Add salt and pepper.
Keep one third of it and blend the rest into puree.
Fry rest of the onions in olive oil and add rice.
Pour in half a cup of white wine and let the rice soak in it for three minutes.
Cover rice with pumpkin puree and chicken stock and cook till al dente.
Add in butter and coconut milk.
Follow by salt and pepper to taste.
Serve with pumpkin cubes.
Many ideas came to my mind on how I should prepare the only packet of dried porcini mushroom which had followed me home from Rome. I have heard how great it is but its aroma was never known to me. Finally I decided that it should be a simple dish that is able to allow this king of mushroom to take center stage and show off its full flavor.
When I opened it, the aroma blew me away instantly. I have never come across any mushroom that has such exquisite flavor. It smells like oriental grilled cuttlefish to me. I almost wanted to taste it immediately like a snack.
It is pricy but now I regret not spending more euros to bring home a few more packets.
A small handful of dried porcini mushrooms (use more if you happen to have plenty and would like to make me jealous)
One cup of Risotto rice (for two servings)
One large bowl of chicken or vegetable stock
Half an onion, finely chopped
Desired amount of unsalted butter
Extra virgin olive oil
A quarter cup dry white wine
Fresh sweet basil
Parmigiano reggiano cheese
Soak mushroom in a bowl of simmering hot water for 30 minutes. Remove mushroom and chopped into small pieces. Keep the water for later use.
Heat up olive oil in a pan with onion over medium fire. Fry onion till translucent and add in rice follow by salt and pepper. When all grains are coated with oil, add white wine. Allow rice to soak up the wine. Put in mushrooms and mix well. Combine mushroom water with stock. With half a cup at a time, add in to rice and stir continuously until stock is being absorbed and repeat the process till rice is cooked to al dente. Add in butter, parmigiano reggiano cheese and sweet basil.