Wednesday, 25 July 2012

Risotto with Porcini Mushroom and Scallop

MrD just love his risotto.
And recently, Elsa too has joined team risotto.

We simply love Italian cuisine.
Having stayed there and tasted the true and authentic Italian food thus avoiding those made-for-tourists ristorante, I've come to appreciate the simplicity of Italian food.
As with most "simple" food, they can be quite difficult to get right. 

Risotto with Porcini Mushroom and Scallop

2 cups arborio rice
2 cups homemade vegetable stock 
1 oz dried porcini mushrooms
2 cups boiling water (to reconstitute the dried porcini)
1 cup unsweetened apple juice
12  scallops
2 cloves garlic, thinly sliced
2 onions, finely minced
salt and freshly ground black
olive oil

Pour boiling water into small bowl and add porcinis to reconstitute. Leave for about 30 minutes. Drain well but do not discard the mushroom infused liquid.

In a small pan, simmer the vegetable stock. Add the mushroom liquid to the vegetable stock. Leave it to simmer slowly in the back burner while you're doing the risotto.

Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened.
Stir in the rice and coat in the oil.
Pour in the apple juice and simmer, stirring, until the liquid has been absorbed.
Add a ladleful of the hot  stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Meanwhile, using a small pan, heat olive oil and fry the plumped up porcini with a little salt and black pepper. Set aside.
Using the same pan, sear scallops for about 1 minute on each side and set aside.

When the risotto is cooked, fold in the butter and drizzle with a little more olive oil.
Top the risotto with fried porcini and scallops.