Yeah, I know what you must be thinking right now… And you’re right! We ARE risotto junkies!
Yesterday evening was the first Friday in quite some time that we haven’t had a family dinner planned. I really love these quiet evenings every once in a while, and whenever such a Friday approaches - I make big plans of preparing big meals for just the two of us Yesterday was about the same, except that I kept feeling worse (I am sick for quite some time now) as the day progressed.

So we ended up preparing our favorite (comfort) food - Porcini Risotto. Last time I prepared it was also the first time, and I wrote down the recipe as I prepared the dish. This time I tested the recipe - printed it and followed it step by step, just to make sure that it’s complete and that I haven’t omitted any important details. The good news is that the recipe is accurate and gave us the same results as the last time, actually even better because this time I used better Porcini mushrooms. Also, if you can get your hands on some fresh Portobello mushrooms (the recipe also asks for fresh mushrooms), they really kick the taste up and are more recommended than the regular (at least in our markets, here in Israel) fresh champignon mushrooms.

The result is totally worth the time spent on carefully pampering and gently stirring the rice. I’m sure you will agree too, as soon as you taste this smooth and creamy piece of heaven! It goes wonderfully along with a glass (or two) of red wine - Merlot or Cabernet are both a perfect match for this dish, in our opinion.

The recipe, both in English and in Hebrew, can be found here.

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