Mushroom Risotto Fontana Del Papa Style and Sandy twist

One of the recipes that we learnt to make at Del Papa was a Mushroom Risotto. Its not so much the ingredient it's more the technic and the other night we were looking for a night in, this whole holiday thing can be soooo exhausting. Some days my feet are just killing me and I have developed the dreaded "CSFS" cobble stone feet syndrome. CSFS can be a major problem for Aussie tourist in Italy and the only cure is a night in or a night out at a local Bar ( small stand up spot for food or drink could be as small as only in a doorway with a small bench and also serves a coffee ) but some are much bigger Osteria ( slightly bigger than a Bar with wine barrel or 2to sit at and serves Cicchetti which are small foods to have with a drink and the drinks are barrel wines that you can take a plastic bottle to and have them filled, not DOCG but great cheep and fun wines and local to the region ) Trattoria ( larger and is still informal spot mamma cooking with more meal & wine options ) Restaurantie ( most expensive with all the trimmings and the bill to match, and soon worth it if you jag a good one ) If you choose any of the latter i:e a night out you still have to get back to your accommodation and that always involves a lot more walking in small little Calla over a lot more cobbles. That in its-self can be more of a problem as being a bit tipsy can have its own issues also! But as some of the Calla are so narrow you just bounce from side to side. Well this is what I have noticed!!!! as I have had to dodge some oncoming locals after a night out. So this is how we were taught and further below is Sandy's first practice attempt and new recipe with her twist So Fontana Del Papa style first Bring water approx 1 litre to the boil and drop in a handful of mixed mushrooms. cook for 30 mins, this creates a soft mushroom stock. In an open pan add olive oil fry a little speck and 1/2 a finely chopped white onion when fragrant and the onion is starting to clear, never brown, stir in 500 gms arborio rice. Once coated start adding the hot mushroom stock a small ladle at a time and stir constantly. This should take about 20mins. A risotto needs to always move so the starch is released from the rice and becomes more creamy. When the moisture has taken into the rice add more stock do this and keep stirring until the rice has absorbed all the liquid and the texture is to the tooth. Add back the mushrooms and serve. This is a lighter flavour and yep I think needed the Sandy flavour boost. Now for Sandy's "Risotto 3316 Calla Lezze" 3316 Calla Lezze is the address of our some days "below water line" little apartment on the Grand Cannel "but that's another story". With a very limited kitchen both is size and utensils, lets me paint you a picture I could post a picture BUT I still cant work that one out, someone help please!!! I'm sooooo IPad dumb. So if you had a bench 1200mm long, with a 2 pot cook top (electric) much to sandy's discuss a single bowl sink no drainer + a microwave that leaves a total space of between the cooker and the sink of 87mm to do food prep. So it's out with the microwave to at least get some space to put a chopping board. A tad small but we are on the Grand Cannel and with all those restaurants out there why would anyone wont to cook!!! Sandy was missing having a knife in her hand obversely. So we went to the little local supamarketo and found a roasted lamb shank, some dried porcini mushrooms, amazing fresh peas, garlic, onion, rice and lemon. Pinched some rosemary from the courtyard. So its back to the kitchen.... First strip the bone of its meat and put the bone , knuckle and gristle into a pot with the porcini, rosemary stalks, black pepper and 2 unpeeled crushed garlic cloves, cover with 1 litre water and simmer 1/2 hr then add 2 cups white wine and bring back to a simmer. A-har I new there would have to be wine in there somewhere. Fry onion in a pan with some oil and butter and add rice to coat. Strain the stock adding it into the rice mixture till you happy with the result add the peas and meat and cook for a further 2 mins serve with lemon zest, some rosemary leaves and a few blobs of Gorgonzola on top. Bellmissimo your are star Sandy xxx