Imagine sitting on a ivy dressed terrace of a yellow villa on the top of a hill in Tuscany in antique Italian furniture. You are sipping a glass of delicious red wine, produced by the next door neighbor. the vineyards and wine ranks on the hills fill the view on the horizon. The sun gazes down on you, the sky is blue and the wind is warm. On the table in front of you sits a plate of a simple and delicious risotto.
why not turn your Tuesday night into a dream night under the tuscan sun? the fluoresces light can be the sun and cold winter wind can be the summer wind. the sun is non existent. reality is harsh, so lets all escape to fantasy land – Tuscany in July.
This recipe is fast, quick and delicious, its perfect for some mid week luxury.
Open a bottle of fancy wine, sit down at the table with a couple of friends or a loved one or why not by yourself with a good book. Pick up that fork and eat this delicious meal and shut out reality for an hour (drama, work, school, family) and just enjoy the beuaty of a nice meal and imagine being in Tuscany for a few hours.
Risotto with barbaresco sautéed chanterelles
4.6 cups / 1.1 liters organic vegetable stock
1 large onion
2 cloves of garlic
½ a head of celery
3.1 oz. / 90 g Parmesan cheese
2 tablespoons olive oil
2 cups /14 oz. / 400 g risotto rice
2 glasses of dry white wine
- Heat the stock.
- Peel and finely chop the onion and garlic, trim and finely chop the celery.
- Finely grate the Parmesan.
- In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not colored.
- Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add wine and keep stirring — it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
- Once wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
- Keep adding ladleful’s of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
- Remove the pan from the heat, add 1 knob of butter and the Parmesan, and then stir well.
Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
While the risotto is cooking start cooking the chanterelles
1-tablespoon olive oil
10 oz. /300 grams chanterelles
1 glass of good quality red wine (such as Barbaresco, Amarone, pinot noir)
1 garlic clove
- Heat olive oil and butter in a large saucepan over medium heat.
- Add the garlic, stir in mushrooms and let cook for 1 minute.
- Add red wine and cook until mushrooms are lightly browned, about 5 minutes.
- Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
- Taste with salt and pepper.
Serve the risotto with the sautéed chanterelles