Porcini mushroom risotto à la Lea Linster
I love the aromatic porcini mushrooms that are back in season. For example, because I simply cut them thinly sliced in butter and served with some finely chopped parsley or marjoram sprinkled as an appetizer. And they are also wonderful in the risotto and raw marinated in a fine salad.
for porcini mushroom risotto I'll rinse first 200 grams of special risotto riceArborio, drain well under running water and drain.
Meanwhile, I clean a small shallot and dice them - as always with love and a sharp knife - very fine. I'm melting a good nut butter in the pot (about 30 grams), simmer the onion cubes in it and add the rice. Salt - and always stir well! If the rice is glassy, I delete the whole thing with a good shot of champagne or Winzersekt from.
Then come about 600 milliliters of hot chicken stock to the rice. The nice but gradually pour in, new fund always comes to rice only when the liquid is almost completely evaporated. Attention: When risotto you have to stand by and stir well again!
After about 20 minutes I have a wonderfully creamy risotto, in the end I just lift two to three tablespoons of grated Parmesan including and in this case, too two to three tablespoons whipped cream, I taste with you Sea salt and freshly ground pepper from the mill. The risotto becomes even creamier when you finish a slice of butter Stir. As always: Do it according to your taste and mood.
The mushrooms I prepare extra: I'll leave a good nut butter get hot in the pan, it foams but does not turn brown. Then I sauté 250 grams of boletusthat I have cleaned and cut small, short in it. Just add salt and pepper, a little bit marjoram into and along with the foamed butter over the risotto. Voilà! You can do it the same way with chanterelles.
Delicious is mine too Salad with raw marinated porcini mushrooms, For that I need per person 50 grams of really great, fresh mushroomsthat are not a bit sticky. I clean them carefully and cut them into about one centimeter thick slices, which I put on a sheet for marinating. From two organic lemons I rasp the bowl and mix it in a small bowl Sea salt, pepper and a little nutmeg, After that I wash Thyme, oregano and marjoram, each about a quarter bunch, dry the herbs with kitchen paper, dab off the leaves and add them to the spice mixture in the bowl. I squeeze the two lemons and mix the juice with the herbs and spices to a marinade.
I now pass the marinade over the mushroom slices and put them in the fridge for only ten minutes. Finally, I drizzle a bit of very fine olive oil over it and decorate the salad on the plates - so fast is this delicious appetizer ready! Bon appétit and enjoy it!
Lea Linster prepares the mushroom risotto:
1. A small scallion cuts them into fine cubes and steams them in butter.
2. Then the washed risotto rice is added and also steamed glassy.
3. She cuts the carefully cleaned porcini mushrooms and fries them in frothy butter - sautra say professionals to do so.
