[ Scientist / Investigator ]
There are two things that I love most about cooking, things that make me enjoy the process and have a lot of fun. One is to make what I like to eat, and I like to eat delicious, homemade food. The other and most important reason is the act of cooking for others. It turns the kitchen into an expression of creativity, where I make something out of nothing and share it with others.
I love the aforementioned moment, having everyone in the kitchen talking while we stir or snack a bit. Topics arise, ideas are thrown back and forth as well as ways to do things and it’s a great way to share that if we weren’t cooking wouldn’t come to pass.
The dish you end up with matters more than if it is delicious or how it looks, I feel like it’s a gift to everyone. It’s a show of affection, you give of your time, your creativity, and I love to give this as a gift to people. – GUILLERMO
- 2.5 cups carnaroli rice
- 3.5 cups fresh portobello mushrooms
- 1/2 cup dried porcini mushrooms
- 4 tablespoons butter
- 1cup parmesan cheese
- 8 cups vegetable or mushroom broth
- 1 cup white wine
- 1 small onion
- 4 leeks
- 2 cloves of garlic
- Zest and juice of 2 oranges
- 2 tablespoons olive oil
- 2 tablespoons of sage
- Salt and black pepper to taste.
“At home we are very Italian. We make risotto from a family recipe and my aunt is the one who always makes it. One day I asked her to teach me and it was the first “elaborate” dish that I made: Classic risotto with porcini mushrooms. After making this variation I incorporated sage and orange.” GUILLERMO
Dried mushrooms: Wash the mushrooms. Heat water and soak mushrooms for 30minutes. Remove and cut up the mushrooms, reserving the liquid.. This water, along with vegetable broth will be used for the risotto; it should always be hot, maintained at a low temperature.
Fresh mushrooms: Wash and cut the mushrooms, set aside.
1. Place half the butter and the olive oil in a pot and lightly saute the leeks. Add the dried re-hydrated mushrooms and the rice and brown for two minutes.
2. Add the wine and cook at medium temperature until the alcohol has evaporated. Begin adding broth a bit at a time while it’s absorbed by the rice. Do not let the rice dry out.
3. In a skillet, brown the garlic in olive oil and add the fresh mushrooms. You can add a spoonful of broth during the process, which shouldn’t take longer than 10 minutes. Once it’s finished, remove from the burner.
4. Incorporate the fresh mushrooms with the rice, when they reduce add two spoonfuls of broth. Finish the process by adding the other half of the butter and parmesan as well as the sage and rind and orange juice.
5. Plate with black pepper, parmesan, sage leaves, and orange rind
RECIPE: GUILLERMO TRAMONTIN. EDITS: MARIANA. PHOTOGRAPHY: BIRU CAPURRO. TRANSLATION: KATRINA MARIE
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