maanantai 6. syyskuuta 2010
Time for these...
Though we're still busy with the coming pattern season, there are other seasons going on as well. Like the season for fungi, this year the cep seems to be particularly plentiful. Also called in English the penny bun or porcino, it's one of the most delicious mushrooms I've ever had. Lovely as sauce, soup, or of course, as risotto, a match made in heaven. A half an hours walk in the woods gave enough ceps for a supper and some to be frozen for winter evenings as well.
For this mushroom risotto you'll need:
salt and black pepper
Chop the ceps n to app 2cm x 2 cm cubes, bearing in mind that they loose a lot of liquid when fried and become smaller. (Do I measure my mushroom cubes? Do I heck, but thought maybe I should give some kind of estimate.) Fry the ceps with chopped onion (medium temperature) in butter and olive oil, until most of the liquid has evaporated. Then add risotto rice, and fry for coule of minutes more. After that you can start adding the boiling hot stock, a ladle by ladle, until the rice is cooked and is the consistency of soft porridge. Towards the end you can add some cream. Then some grated parmesan cheese, salt and black pepper to taste.
Also season for these, pickled gherkins...
... and potatoes!