I’m so excited to announce the first video recipe on Milk Honey and Rum! I’m unfamiliar with the production ofvideoand it was asmall challenge. The result is notperfectbut I hope thisvideohelps tobetter understandthe steps.This too,asmany recipeson thissite, is reallyeasyand hopefully the videoshows it well.
A recipeof the seventeenth century
Piemonte Ancient Risotto with sausage and rum is a very ancient recipe. It seems that the recipe dates back to the period at the end of the seventeenth century in which they were flourishing trade and commerce with Europe. Most likely just a result of the Peace of the Pyrenees, when the traders came into contact with many goods produced in Spain and imported, among others, the Rum.
According to the sources it seems that at the end of the seventeenth century imports far exceeded the value of exports. It is also worth mentioning that the contamination from the Spanish into the cuisine of Piemonte were not missing.
Not only the Rum but also the so-called tartra, the “battuta” (chopped with a knife) of raw meat pie served in a compact circular, whose name derives from the Spanish or turtle cake, flan circular.
Risotto with sausage and rum has a strong flavour, it is delicious and a very piece of Piemonte tradition. Someone in the season love to grate over some truffles. Personally I love to eat this risotto without any other flavours, as its own is so complete and harmonious.
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.
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!
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
Clean and cut an onion coarsely
Cut the boletus
Boil about 100 fl. oz. water
In a pan put about 6 tablespoons of extra virgin olive oil and place on the stove over medium heat
As soon as the oil is warm, add the rice, letting it toast for a few minutes, about 5
Once the rice is toasted, add the onion and let it sweat, making sure not to burn, it must become transparent but not brown
As soon as the onion is sweated simmer with dry white wine
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
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
After about 10 minutes turn off the stove and cream with butter
And as soon as the butter is melted, add the parmesan
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.