Just a few Days ago, I had visited my Mom at Home. It was only the two of us, so we were actually able to cook something fancy.
We always cook something nice when visiting each other, but usually nothing too fancy or too complex. This Time would be quite different.
We decided to make ourselves a nice Risotto with a trifecta of Mushrooms: normal Brown Champignons, Oyster Mushrooms and some Porcini Mushrooms.
To make a Risotto, you don’t actually need that much: Of Course, you need Rice and some kind of Liquid to soak up, but other than those Things, the Possibilities are pretty much Endless.
Last Weekend, we chose our Fungal Trifecta, as well as some Veggie Stock, some White Wine and some Cheese. And of Course Onions and Some Butter.
While our ground Recipe had called for Parmagiano Reggiano, we ended up going with some nice Pecorino Romano, which was a very nice Choice in the End.
To Cook our Risotto, we first prepped all the Ingredients we wanted to use. We diced all our Mushrooms and Onions, soaked the dried Porcini Mushrooms and grated our Pecorino Cheese.
Then, we started by Roasting the Mushrooms and Onions before adding the Rice.
Cooking Risotto takes quite a bit of Patience, as you need to stir in your Stock/ chosen Liquid over Time and not all at once.
We also added the Water that we had used to soak the Porcini Mushrooms in.
It also takes some Arm Strength, because the Risotto is going to thicken quite a bit, especially after adding the Cheese to it.
In the End, the Risotto we made was absolutely and undoubtedly worthy of our Efforts though.
It was rich, creamy and very flavourful, yet still surprisingly light despite of al those heavy Ingredients we put into it.
I can’t really describe the Flavour, because I don’t have any Words that would do them any Justice, but it was a truly divine Risotto. Or at least we think it was.
To round off our lovely Risotto, we paired it with a very simple, yet refreshing Cucumber Salad and some more White Wine, a German Riesling-Chardonnay.
Cooking with my Family always is one of my favourite Activities when I get to visit back Home from School, and cooking more elaborate/ fancy Meals is even more fun when you can also explore new-ish Ingredients.
This Time, it was the Pecorino Romano. We hadn’t used that Cheese in any Home Cooking before, but it was truly great. It will definitely be used again.
As for Risotto: I probably still wont cook it very often. It’s just too much work for one Person, even though it usually turns out very delicious.
A good Meal 