feed me comfort food
Recipe: Risotto with porcini and smoked mackerel
Just a little longer, just a very little longer, and then the sun will be shining brightly again. To get into the summer spirit, Pieter Kok launched his first cookbook, Outdoor Dining. Whether you’re at a campsite, on a boat or having a picnic: the recipes in Outdoor Dining, such as this risotto with porcini, are perfect for any outdoor situation and 100% summerproof.
door Lauretta Baarends
Pieter: “Risotto on a boat? Yes, that works just fine, and in this case you can also store the ingredients so easily that it’s simply too tempting not to make this risotto. Dried mushrooms, canned mackerel—with a little extra attention, you can turn this recipe into pure magic!”
How to make risotto with porcini and smoked mackerel
- Place the porcini in a bowl and pour boiling water over them until they are well covered. Leave them to stand for an hour. Finely chop the celery and shallot. Heat the stock and place the stock pan close to the pan in which you are going to make the risotto.
- Sauté the celery and shallot over low heat in a generous splash of olive oil for 10 minutes, until translucent. Add the rice and turn up the heat. Keep stirring until you can smell the nutty aroma and the rice begins to ‘stick’ slightly to the pan. Then pour in the white wine until it has been fully absorbed by the rice.
- Now set a timer for 17 minutes. Add a ladleful of stock to the risotto and stir until it has also been fully absorbed. Repeat this until 10 minutes have passed. Then add the porcini with a little of the soaking water. (Be careful: there may be some sand in the soaking water, so don’t pour in the final bit.)
- Once this has also been absorbed, continue adding the stock, one ladleful at a time, until the 17 minutes are up. Taste the rice; if the grain is al dente, it is ready. If not, continue adding stock and stirring for a little longer. Note that risotto should be slightly liquid and becomes firmer if you let it stand for a while. So make sure the risotto is a little wetter than you ultimately want it to be.
- Grate in the Parmesan and add the pieces of mackerel fillet (always check for bones), then stir well. Place the lid on the pan and leave to stand for another 5 minutes before serving the risotto.
- Finely chop the chives and sprinkle them over the risotto at the very end.
Title: Outdoor Dining
Author: Pieter Kok
Price: €24,99
Publisher: Kosmos
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