Porcini, Portabello and Sage Risotto
Good food doesn’t have to be difficult to cook. Or expensive. Or time consuming. My theory is if I’m going to have people over for dinner, I want to actually hang out with them, and not spend the whole time in the kitchen. This is one of those dishes that fits the bill as an impressive and easy (yes, easy) dish to cook for a group of people that won’t blow your budget.
Yes, porcini mushrooms are a bit expressive, but rice isn’t. Or portabello’s. And if you prep this dish a bit early, all you really have to do is cook the rice into it. I’m soaking about 25g of chopped porcini’s in white wine and olive oil (why waste all that flavor re-hydrating them in water you’ll strain away?), and have diced up an onion, 2 cloves of garlic, some sage and 2 portabello mushrooms. Butter is ready… who needs a recipe, anyway?