For a change, here is an almost vegetarian dish, but it is easy to make it completely vegetarian.
Ingredients (for one large portion):
- 125 g rice for risotto (I used Carnaroli)
- 500 ml beef or veal stock (or simply broth) – vegetable stock for the vegetarian version
- 1 good splash of Noilly Prat
- ca. 5 grams fried morel mushrooms
- 50 grams gorgonzola
- Some grated parmesan
- A pinch of saffron threads
- Olive oil
Soak the mushrooms in water for at least an hour. If they are big, cut into pieces approximately 1 cm long. Heat the rice with not too little olive oil for a few minutes with frequent stirring, add the saffron about half way through. Add the Noilly Prat (dry sherry or a strong white wine will work too). On low heat add the stock in small doses bit by bit, always when the rice has absorbed most of the liquid, keep stirring frequently.
The whole process will take about 30 minutes until the rice has the right texture (soft on the outside but with a firm core). I don’t like my risotto quite as mushy as it is freuently served in Italian restaurants, The Carnaroli rice variety keeps its shape better than for example Arborio. The amount of liquid required can vary according to your preference.
The mushrooms should be added only rather late when the rice is almost done. Otherwise they would lose too much of their intense flavour. At the end add the gorgonzola in small chunks and the parmesan. Mix well and serve, top with some freshly ground pepper to taste.