Wednesday, November 23, 2011


During the workshop at the French Culinary School, I was given a RM50.00 voucher and Risotto/arborio rice and dried porcini mushroom were a few of the ingredients that I bought with the voucher (of course RM50.00 cannot buy both and other things!). I had always wanted to try out this recipe after viewing so much about risotto on the AFC channel. Jamie Oliver made it so easily and I am really very tempted!

The basic ingredients required for the dish: arborio rice, diced onion, fresh shimeji mushroom (or any other type available), dried porcini mushroom, butter, olive oil, white wine (optional) and of course chicken stock.

I sauteed the mushrooms and set them aside.

Into the same pan, saute the diced onion and then add rice. Stir till coated and then add white wine and let it reduced.

Continue to cook over medium low heat and keep adding chicken stock; one ladle at a time and let it absorbed before adding another ladle till the grains are cooked. Lastly return the mushroom to the pan. Season with salt and pepper. Just before serving add a knob of butter and let it melt in the rice. Can be served with grated Parmesan cheese.

Verdict: the rice was nutty and chewy and creamy and totally delicious. I like the aroma of the porcini mushroom, its not so overpowering as the dried shitake mushroom.

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