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F5 – Columnists – Cooking adventure – Dry funghi gives a special flavor to risotto, pasta and meat sauces; know how to use

Hello cooks! Welcome to another culinary adventure!

I think it’s safe to say that fresh mushrooms are being incorporated more and more into our cooking. Shimeji, shitake, paris and portobello are very easy to find in supermarkets and grocery stores and very tasty as ingredients in a variety of recipes, from pie filling to pasta sauce. After the reign of canned mushrooms for so long, they are starting to gain even (and luckily) even stroganoffs.

Today, however, I come to talk about another ingredient in the mushroom family. In addition to the fresh and preserved, there is also the so-called dry funghi. It’s not that easy to find (but also not that hard) and a bit more expensive, but the good news is that it gives out a lot and can be stored in a closed container in the closet, away from the dark. light, for a long time. Dried funghi – here, usually of Chilean or Italian origin – is nothing but the dehydrated mushroom.

Many find it difficult to use because it is very difficult. And yes, it is. So before using this ingredient, which is a little umami bomb, the fifth element of the palate after sweet, sour, salty and bitter, you always (always really!) Need to hydrate it. The process softens the fungus and can be safely used in recipes and always results in a broth that adds even more flavor to dishes. The ideal is to use lukewarm water, let stand for about 15 minutes then drain the mushrooms, reserving the broth and mushroom.

To start off everyone in the wonderful world of dry funghi, today I’m presenting you a risotto recipe. It takes both fresh and dried mushrooms and is a great starting point to start using this ingredient in cooking. Especially for sauces, pasta or meat, it is very tasty.

So, are we going to the kitchen? Next!

FUNGHI RISOTO

Difficulty: medium
Yield: 4 people

Ingredients
2 cups of carnaroli rice
200 g portobello mushroom
1 medium onion, finely chopped
2 tablespoons of olive oil
2 tablespoons of cold butter
About three liters of boiling water or vegetable broth
1 cup of grated Parmesan
1 cup of white wine (dry)
¼ cup (tea) of dry funghi
Salt to taste
Parsley to serve

Juliana Ventura, 36, is a journalist who graduated from PUC-SP (Pontifical Catholic University of São Paulo), graduated in gastronomy from Universidade Anhembi Morumbi and a children’s cooking teacher.

email: aventuranacozinha@grupofolha.com.br

Instagram: @venturanacozinha

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