Risotto | Funghi Porcini | Sausage

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Porcini is a popular gourmet mushroom in the Italian cuisine. This recipe is very popular in Italy, especially during autumn and winter. Autumn is porcini season in Central Europe and these mushrooms grow naturally in pine forests at the base of trees.

Ingredients

DOUBLE CHECK INGREDIENTS!!!!!
– 250g Carnaroli Risotto
– 70 g porcini imported dry mushrooms from Italy
– XXX Italian sausage
– 1 onion
– 1 celery
– 1 bunch of carrots
– 10 small heirloom tomatoes
– salt
– pepper
– extra virgin olive   oil
– truffle zest
– xxxx of butter

Utensils Needed

– Cooking utensils
– Cutting Board
– 1 Pot
– 1 Big Pan
– 1 Strainer
– Measuring cup

Directions

STEP 1 – put your porcini mushrooms on a container and put 3 cups of water.
STEP 2 – grab a big pot and put 10 cups of water
STEP 3 – cut the onion in half. 1/2 onion will go in the pot with the water.
SAVE THE OTHER HALF FOR LATER!!!!
STEP 4 – rinse the celery  and put it in the pot with the water.
STEP 5 – cut the zucchini and put it in the water.
STEP 6 – add both of the tomatoes
STEP 7 – take the ends of the carrots after you’ve rinsed them very well and add them to your pot.
STEP 8 – add 2 pinches of salt, one pinch of pepper and a table spoon of olive oil.
PUT THE BROTH ON HIGH TEMPERATURE
COVER THE POT
STEP 9 – chop the other half of the onion
STEP 10 – add some olive olive on a nice size pan
STEP 11 – add the chopped onions, pinch of salt & pinch of black pepper
STEP 12 – add the white wine.
STEP 13 – ADD THE sausage in small chunks without the skin
STEP 14 – add a couple of branches of thyme without any stems.
KEEP ON MID TEMP
STEP 15 – take out the mushrooms out of the water and chop them.
DO NOT THROW THE WATER AWAY!!!!!! WE WILL NEED IT.
STEP 16 – once chopped, add mushrooms into your pan
STEP 17 – PUT risotto in the pan
STEP 18 – add a spoon of broth and a spoon of mushroom water
Once it starts to get absorbed, add again a spoon of broth and a spoon of the mushroom water.
WE’LL KEEP ON ADDING LIQUID UNTIL THE RISOTTO IS COOKED
STEP 19 – add a pinch of salt & pinch of pepper
STEP 20 – add a bit more salt and pepper up to your taste.
STEP 21 – if your risotto is ready, add a bit of truffle zest
STEP 22 – add all the butter inside and mix
TURN OFF YOUR STOVE AND KEEP MIXING