Bite with Belkys: Risotto Funghi Porcini from Spizzigo

 

The Chef: Anselmo Garcia

The Restaurant: Spizzigo

The Dish: Risotto Funghi Porcini

Ingredients:

1 cup of porcini mushrooms
2 Tbs of olive oil
1/2 of a white onion, diced
1 cup of arborio rice
1/2 cup of white wine
1 cup of chicken stock
salt and pepper, to taste
3 Tbs of butter
2 tsp of Parmesan cheese, grated
1 drizzle of truffle oil

Method of Preparation:

-Start by marinating porcini mushrooms with olive oil. Then, slice the mushrooms and set to the side.

-In a hot pan, add olive oil and sauté chopped onions.

-Next, toss in arborio rice and toast it a little. Pour in white wine and stir.

-After, the rice starts to absorb the wine, pour in chicken stock and stir.

-Now, add the porcini mushrooms and keep stirring. Season with a pinch of salt and pepper.

-Lastly, add more chicken stock if needed and add some butter. Also, toss in Parmesan cheese and a drizzle of truffle oil.

To Plate:

You can garnish around the plate with paprika and parsley. Top the risotto with some extra Parmesan cheese.

Serving Suggestion: Pinot Grigio

Makes: 3

 

FOR MORE INFORMATION:

Spizzigo
127 Giralda Avenue
Coral Gables, FL 33134
305-461-3391
www.spizzigocoralgables.com

Giralda Under the Stars
http://www.coralgables.com/index.aspx?page=21&recordid=6195