Porcini Risotto Piedmont style

Porcini Risotto Piedmont style

Porcini Risotto Piedmont style

The perfect season to go for long walks in the woods to hunt for mushrooms starts normally in september, in the mountains of Piedmont and the Aosta Valley, along with the first rains and lower temperature. But this is a very weird summer in Northern Italy. Abundant rains and temperatures lower than the seasonal average made the climate already perfect for mushrooms in August.

In Valle d’Aosta, where I’m spending some days resting and trekking, the wood made a wonderful gift.

I was so surprised to find these beautiful porcini!!

Therefore last night we had an unexpected and delicious porcini risotto.

Porcini Risotto Piedmont style

I haven’t here my Canon and the light as well as all the settings are not ideal for shooting, but I had a special collaborator, my husband and his handy camera shot all the process. Was the first time ever that I had such a precious help! And was so funny! And the recipe is so scrumptious that worths every single second and shot!

I also promised to share with you some tips to cook a perfect Piedmont style porcini risotto, that are mainly 3:

 

  • Abundant extremely fresh porcini: for this recipe you need to use only fresh porcini, not dried, the boletus must be very fresh, very white, and the spores still not dark or yellow. The flavor of fresh porcini is delicate so it is important to use a generous amount of mushrooms, about 3-4 oz. each portion
  • Cooking point: rice and mushrooms should be al dente, the rice has reached the point of cooking when the grain is white inside and translucent outside. Porcini mushrooms should be cooked no more than 10 minutes and should keep the crisp and the scent of brushwood, overcooked porcini mushroom become soggy and lost most of flavor and scent.
  • No broth, no other kind of flavor enhancers: the delicate flavor of the porcini would be covered by both meat and vegetables broths, changing the scent. To enhance flavor use just parmesan at the end of cooking. Who does not love the flavors too delicate can add to the water used to cook the rice a pinch or two of coarse unrefined sea salt.

Hope you enjoy this really easy and delicious piece of Piedmont!

Porcini Risotto Piedmont style

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2

Ingredients

  • 1 cup rice carnaroli for risotto
  • 1 fresh porcino boletus (ca. 7 oz.)
  • 1 cup of dry white wine: I have used a Piedmontese Roero Arneis D.O.C.G., but one dry, structured but not too flavored, local chardonnay will be perfect
  • 1 white onion
  • 6 tablespoons of extra virgin olive oil
  • 2 tablespoons of butter
  • 4 tablespoons of parmesan

Instructions

  1. Clean and cut an onion coarsely
  2. Cut the boletus
  3. Boil about 100 fl. oz. water
  4. In a pan put about 6 tablespoons of extra virgin olive oil and place on the stove over medium heat
  5. As soon as the oil is warm, add the rice, letting it toast for a few minutes, about 5
  6. Once the rice is toasted, add the onion and let it sweat, making sure not to burn, it must become transparent but not brown
  7. As soon as the onion is sweated simmer with dry white wine
  8. Let the white wine dry for about 5 minutes, then add the water 1 ladle at a time, always waiting that the water reduce by half before to add another one
  9. As soon as the rice is almost ready, about 10 minutes before the perfect cooking point, ca. 20 minutes after the start of cooking, add the porcini boletus mushrooms, and pour another one ladle of water
  10. After about 10 minutes turn off the stove and cream with butter
  11. And as soon as the butter is melted, add the parmesan
  12. The porcini risotto is ready! Serve hot with a glass of white wine, structured but not too flavored, like Roero Arneis D.O.C.G., Chardonnay, Pinot blanc or Cabernet blanc.
http://milkhoneyandrum.com/porcini-risotto-piedmont-style/

Porcini Risotto Piedmont style

Rabbit in Mustard Recipe

Rabbit with Mustard Piemonte style

Rabbit in mustard is a very traditional Piemonte recipe. It combines local and poor ingredients with a smell of France. Originally used for special occasions could be now used as easy dinner ideas to stew rabbit.

Rabbit with Mustard Piemonte style
Rabbit in mustard is an ancient recipe used for Sunday meals and special occasions. As it is prepared with very traditional and poor ingredients it could be considered one of the best Piemonte recipes.

Poor ingredients

Rabbit, milk, butter, were some of the poor ingredients that was very common in almost every farmhouse. Rabbit meat was considered a poor one. This is because the rabbit is reproducing very quickly, easy to breed and cheap to feed. The edible part of the animal was not much compared to other animals and the meat was more compact and less soft than other. The culinary tradition of Piemonte is rich with dishes of rabbit.
For a long time rabbit has been misused, as for all the reason that in the past made it a poor meat. Today, indeed, we know that the rabbit meat is one of the better food choices in terms of nutrition, low in fat and by its nature does not retain antibiotics and medicines that are used industrially for its breeding.
rabbit-mustard-piemonte-recipe-18

The free richness that comes from the vegetable garden

 Juniper berries, bay leaves, marjoram herbs were always present in any vegetable garden, large or small it was. marjoram, as well as lemon balm, thyme, mint and many others, was planted at the edge, close to the fence of the garden to ward off the weeds and in some cases even parasites. The laurel was a tree that was often in the courtyard, high and auspicious, full of leaves used in many dishes, including to boil chestnuts.
Juniper berries were picked in the woods, bringing the herds or flocks to pasture or transporting goods for the market, when it was still going to walk away with the cart along the dirt roads.

A bit of delicious wine

Our ancestors liked to add wine and spirits to preparations. the red or white wine, rum and many others are an integral part of many of the most typical of traditional dishes. Rabbit in mustard is not exception. In this case the wine serves to eliminate the flavor too strong of the rabbit. Let us remember that at that time, before the factory farms, rabbits tasted much stronger than today as it was considered almost a wild flavor.

A pinch of France

It’s not a secret that the Piedmontese and the French cuisines have been contaminated with each other for a long time over the centuries.
A definite element, outcome of this contamination, is the use of mustard for which France is famous.
The mustard powder helps to mitigate the wild flavors of the meat, and allows to blend the flavors also giving to dishes a nice and cheerful color. Rabbit in mustard Piemonte style seems to bring out all of these elements.

Rabbit in Mustard Piemonte Recipe

Rating: 51

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 6

Rabbit in Mustard Piemonte Recipe

Ingredients

  • 1 rabbit cutted in serving portions
  • 5 tablespoon mustard powder
  • 1 cup milk (whole milk is better but you can use your favorite milk)
  • 1 cup dry white wine
  • 1 oz butter
  • 3 tablespoon extra virgin olive oil
  • Herbs
  • 2 juniper berries
  • 1 bay leaf
  • 1 sprig of fresh marjoram (or a teaspoon of dried marjoram)

Instructions

  1. In a pot large enough to hold the rabbit put the olive oil and butter and brown the rabbit to medium high flame
  2. Stir the rabbit pieces occasionally so that browning evenly
  3. As soon as the rabbit is golden brown, lower the heat, add salt and pepper to taste, place the juniper berries, bay leaves and marjoram
  4. Cover and simmer over low heat for about 20 minutes
  5. After about 20 minutes, uncover and sprinkle with mustard and white wine
  6. Cook over low heat uncovered so that the wine has evaporated by about half, stirring and turning the pieces of rabbit occasionally
  7. Add the milk and simmer for another 10 minutes, stirring and turning the rabbit occasionally
  8. When the milk has become a cream along with the wine and mustard rabbit is ready!
http://milkhoneyandrum.com/rabbit-in-mustard-piemonte-style/

rabbit-mustard-piemonte-recipe-24