Cooking classes in Rome recipe : Risotto ai Funghi
A wonderfully rich recipe - risotto ai funghi, or mushroom risotto, which calls for a mixture of wild and porcini mushrooms. The woody flavours of the mushrooms match perfectly with the al dente bite of rice to create the ultimate autumn dish.
2 cups rice, such as Arborio or Carnaroli
12 ounces porcini mushrooms sliced - fresh or dried.
6 oz wild mushrooms
Extra virgin olive oil to taste
1 cup of minced onion
2 tablespoons of minced shallots
½ cup of dry white wine
6 ½ cups of chicken stock
2 tablespoons butter, cubed
½ cup of freshly grated Parmigiano Reggiano
Salt & freshly-ground black pepper to taste
Prep time 60 Mins.
Heat an oven to 450°F. Toss the wild mushrooms with the olive oil, salt, and pepper. Place on a baking tray, and roast them in the oven until they are caramelized. Turn them halfway through so that both sides are roasted.
Bring the chicken stock to a boil in a large pot. Cover, and simmer gently.
In a separate pot, heat about 5 tablespoons of the olive oil, and sauté the onion and shallots until they are golden. Add the porcini mushrooms, and sauté until they are tender. Add the rice and stir to coat well it with the olive oil, add the wine and stir well, and finally add ½ cup of the chicken stock. Season the pot with salt, to taste. Cook, stirring constantly, until all of the liquid has been absorbed.
Continue to add ladlefuls of the hot stock in small batches — enough to completely moisten the rice — and cook until each successive batch has been absorbed, continue stirring constantly, until the rice mixture is creamy and al dente. Add the roasted wild mushrooms, and stir to incorporate them evenly.
Remove the pan from the heat, mix in the butter and cheese, and season with pepper to taste.
Plate the risotto in four warm bowls, and serve immediately.
Cooking classes in Rome recipe : Pesto alla Genovese
2 Cups of loosely-packed fresh basil
2 tablespoons of pine nuts, lightly toasted
1 clove of garlic
Extra virgin olive oil, to taste
½ cup of Parmigiano Reggiano or Grana Padano, finely grated, + more to taste
3 tablespoons Pecorino (Fiore Sardo, Pecorino Romano) cheese finely grated, + more to taste
Fine sea salt to taste
Prep time 15 mins
Place the garlic and a generous pinch of sea salt in to a large mortar, and grind until everything is crushed into a paste.
Add about a quarter of the basil leaves, and grind until broken down. Continue to add the basil a little at a time, breaking down all the leaves before adding more. Add the pine nuts, and grind until crushed.
Add about ½ cup of extra virgin olive oil, and grind until the pesto is creamy. Finally, add both cheeses, and grind until creamy and thoroughly combined.
Season with sea salt to taste, adding any other ingredients as needed.
Best to enjoy as fresh as possible!
Serve with pasta like trofie, which the Genovesi invented especially for pesto, spread over toasted bread for bruschetta, or simply scoop a spoonful.
Cooking classes in Rome recipe : Risotto allo Zafferano
A slightly technical dish, but saffron risotto is well worth the effort as the result is sublime taste and texture - A modern classic
For the broth:
Piece of boiled beef
1 celery stalk
1 parsley stalk
Sea salt to taste
For the risotto:
1 2/3 cups rice, preferably Carnaroli
Saffron to taste
½ cup white wine
½ cup Parmigiano Reggiano, grated
Balsamic vinegar, to taste
½ medium onion, finely chopped
2 tablespoons butter
Sea salt & freshly-ground black pepper, to taste
Prep time 30 Mins
To prepare the broth, combine all the ingredients together in a pan, and cover with cold water. Bring to the boil and then simmer for at least two hours, or until the meat is tender. Season the broth with salt, and keep the pot simmering while preparing the risotto.
In a medium saucepan, heat about 1 tablespoon of the butter over medium-high heat, and add the onion, sauté until it becomes soft and translucent, about 20 minutes.
Add the rice to the pan, and lightly toast it, stirring constantly, until it becomes fragrant. Add the white wine, and stir until it has evaporated and the rice is translucent with just a small pearl visible in the center of the grain.
Add 1 ladleful of the broth, stirring until all of the liquid has been absorbed. Using a spatula, collect all of the grains from the sides of the pot, and stir into the mixture so that the rice cooks evenly. Continue adding about a ladleful of the warm stock at a time, stirring constantly to ensure even cooking. Taste the rice before each addition of broth to gauge how close it is to being cooked and to adjust the seasoning with salt.
While the rice is cooking, toast the saffron in a small pan over low heat. Crumble the toasted saffron, and combine with a small amount of the broth.
When the rice is al dente, stir the saffron-infused broth into the risotto. Season with salt, to taste. Remove the pot from the heat, and add the butter and Parmigiano Reggiano. Stir until the ingredients are completely incorporated.
Serve the risotto into four warm bowls, and finish each dish with a spoonful of “tradizionale” balsamic vinegar from Modena.
Check out our other cooking classes in Rome recipes
This recipe is an example of what to expect with Taste Trails Rome authentic cooking classes in Rome. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .