Ingredients
4 ounces dry mushroom or 16 ounces fresh porcini chopped coarsely
1/2 cup olive oil
4 garlic cloves
1/2 pound portobello chipped coarselyÂ
4 cups Chicken broth
10 tbsp butter
scallions, 8
1/3 cup finely chopped parsley
ditalini 1 pound
saffron
1/3 cup parmesan.
Cooking
So, take the oil and put it on a frying pan.
add the garlic
after 30 seconds add the parsley to help stop the garlic burning
add the mushrooms and drop the heat to medium.
leave the mushrooms to bleed water, the goal is for them to become tasty and edible.
When they are ready, put them in the side.
Use the same pot and add the ditalini start cooking like risotto
basically every time you run out of liquid add something.
To start add the soup stock.
When you run out, mix the saffron with some hot water and add that.
If you need more time add more water.
Simply medium heat and patiently wait for the water to soften the ditalini to the right consistency.
When you get to the right consistency add the mushroom.
Throw in the parmesan, mix and add some water if too dry.
Basically you should get Risotto using Ditalini.
And the Risotto will have delicious mushrooms.