Porcinis From Preston
October Newsletter Vol. 4 Issue 10
Preston, let me first begin by apologizing. You never asked to be the subject of a post that (checks dashboard) 5508 people will read. But here we are, and I promise you will come out smelling like one of your freshly-foraged Porcinis.
As you may know, I help people squeeze 10 cents out of a nickel so they can have money for retirement. My Substack is chock full of money-saving tips and——this month——I wanted to give people a bit of elegance, but still stay faithful to my frugal ways. Enter you.
A couple of years ago you texted me with the urgency of an EMT. You had been foraging and you had Porcinis. I can only assume it is because you know how much I love food and that I would be a faithful user of your precious cargo. There was a knock at the door a you produced he already sliced Porcinis from a small cooler. You may as well have been delivering a lifesaving organ. My gratitude was immense. Your face was triumphant. Together we made a pact that I would use them well. And I have been faithful.
I sometimes wonder if your semi-annual benevolence will come to an end. This season could leave my stoop void of your generosity. Let’s hope this post of gratitude inspires you to keep on sharing. Regardless, thank you.
Porcini Risotto
Time: maybe as much as an hour
Serves: 4-6
Ingredients:
EVOO
1/2 white onion or a shallot
4 quarts salted chicken stock or brodo
2C. of Arborio rice (many people use sushi rice in a pinch)
1 1/2C. Dried porcinis (big and small pieces)
Parmigiano Reggiano
Unwavering patience and full dedication
Method:
Warm your broth and keep it warm in a separate pot. Mince onion or shallot. Soak porcinis in warm (not hot) water. Save mushroom water for later. Measure rice. Warm a dry pan on medium heat.
Add EVOO to cover bottom of pan. Turn down heat slightly and sauté alliums without burning. Add rice and stir until you can smell the rice.
Begin the process of covering the rice with 1/2 cup of stock at a time. Relentlessly stir, watch, repeat when stock is 7/10 absorbed. Never fall below this liquid ratio!
Use your remaining stock and remove from heat. Strain and fold in porcinis, dripping a bit of the mushroom water into the hot risotto. Grate your Parm atop and fold in. Put more on the table to serve.
Gradual absorption and constant agitation are the keys to cooking risotto. There is no need to rush as nothing matters but the task at hand. You won’t regret an hour of full attention.
What I’ve been up to:
Reading: The FP; How to Know A Person by David Brooks
Listening: A mystical version of Clair de Lune; Honestly Podcast featuring Brianna Wu