When it comes to the kitchen, it’s important to find your own space and create your own traditions. You can borrow from cultures and cuisines all around the world, and just take those ingredients and methods and make them your own.

Let’s start by borrowing from our Italian friends with a delicious Piedmontese Risotto with Mushrooms and Sundried Tomatoes. Risotto is a typical Italian dish based on rice, originally coming from Piedmont, where rice is commonly grown. It is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course. High-starch (amylopectin), low-amylose round medium- or short-grain rice is usually used as such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over the other. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, this is called tostatura; white or red wine is added and has to be absorbed by the grains. When it has evaporated, the heat is raised to medium high and very hot stock is gradually added in small amounts while stirring gently, almost constantly: stirring loosens the starch molecules from the outside of the rice grains into the surrounding liquid, creating a smooth creamy-textured liquid. At that point it is taken off the heat for the mantecatura when diced cold butter and finely grated Parmigiano-Reggiano cheese are vigorously stirred in to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier, and left to cook with its residual heat. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). As for the ingredients, we know that mushrooms have been consumed since earliest history; ancient Greeks believed that mushrooms provided strength for warriors in battle. Mushrooms are considered as a delicacy with high nutritional and functional value, and they are also accepted as nutraceutical foods; they are of considerable interest because of their organoleptic merit, medicinal properties, and economic significance. Besides, mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D, proteins, and fiber.

Onward to cooking our superb Piedmontese Risotto with Mushrooms and Sundried Tomatoes:

Piedmontese Risotto with Mushrooms and Sundried Tomatoes:

Ingredients:

8 ounces Arborio rice
2 TBSP extra virgin olive oil
2 TBSP organic butter
1/3 cup dry white wine
1 small white onion, minced fine
1 tsp minced garlic
4 ounces porcini mushrooms, minced fine
4 ounces baby bella mushrooms, sautéed and sliced
2 ounces sundried tomatoes, sliced thin
3 cups boiling low sodium chicken or vegetable broth
3 TBSP fresh goat cheese or soy-cheese
Fresh chives and parsley for garnish

Preparation:

• In a saucepan, add the 2 TBSP olive oil and butter over a medium heat and sauté the minced onion and garlic and minced mushrooms for about 5 minutes.
• Add the rice, and continue to sauté for about 1 minute, until the oil and butter have been absorbed into the rice. Add the white wine, simmer briefly until absorbed, then add 1 cup of the boiling broth, stirring well, and allow it to absorb, about 5 minutes.
• Add the second cup of boiling broth to the risotto, stirring until absorbed, and then repeat with the last cup. In total, it should take 15-18 minutes. The rice should have all the liquid absorbed, but still be very creamy.
• Turn down to low, add the cheese, and stir until well blended. Briefly sauté the sliced mushrooms separately. Pack the risotto into short glasses/mugs sprayed with oil, then tip out into a short rice-tower, top with the sliced mushrooms and sliced sundried tomato, garnish with whole mushrooms, chives and parsley.