Before I have to change the name of my blog to “Justeatout SanFran”, I thought I’d better write about the amazing porcini risotto in Bill Granger’s Feed Me Now. I love recipes like this that allow a lot of adaptation.
Just don’t skimp on the dried porcinis. That’s where all the great flavor and color come from. You soak them in hot water for 10 minutes, chop them up, and mix the soaking water into the broth — a real key to success with this recipe. Yes, I use Japanese Global brand knives. I like the style, lightness, and flexibility. The chef’s knife never leaves my kitchen counter.
Here is where the recipe gets flexible. I used bacon instead of pancetta. The porcini really broke the bank for me, so I had to cheap out. Honestly though, the bacon is perfect, and I bet you’d get great results even without it for a veg version.
So you cook up the bacon and onions and then add the arborio rice and porcinis. Deglaze with white wine, or use dry sherry like I did.
Then it’s time to cook and stir. You know the drill. Add a cup of stock, stir till almost gone, add more stock, 18 to 20 minutes later…
And voila. Oh wait, I forgot to say you have to add a couple handfuls of chopped arugula (rocket, sorry non-Americans) except I couldn’t find any and added baby spinach instead. Perfect. Besides the regular stirring, this recipe is super easy. With some grated parm added at the end, it’s so luscious. Seriously, if you want to have someone swooning, make them a bacon & porcini risotto. Just look at the texture and deep color. And if you happen to live in the U.K. or Australia, check this book out.