FOOD & DRINK www.theolivepress.es
63
with DINING SECRETS of ANDALUCIA.com
Wild mushroom risotto Ingredients
1 tbsp olive oil 1 medium onion, finely chopped 150g/5½oz wild mushrooms, roughly chopped – Boletus, niscalos and amanita caesarea (commonly referred to as ‘la yema’) are some local wild mushroom varieties that could be used. 2 cloves garlic, finely chopped 1 glass white wine (about 125ml/4fl oz) 200g/7oz risotto rice per person 1 litre/1¾ pints vegetable stock knob of butter 50g/2oz grated parmesan, plus extra shavings to serve
Preparation method
Heat the olive oil in a deep frying pan and saute the onion and mushrooms until golden. Add the garlic and sauté for 30 seconds. Add the white wine and rice and stir well. Add the stock, ladle by ladle, waiting for each addition to be absorbed by the rice before adding any more. Stir constantly.
ly dangerous if indigested, making it vital that you only eat mushrooms declared as edible by an expert. One dangerous species is the false moral or brain mushroom, whose name comes from its striking resemblance to a brain. It is highly toxic and can be dead-
As the rice cooks the risotto will start to thicken. After about 20-30 minutes the rice should no longer be crunchy and the risotto will be creamy. Continue adding more stock in this way until you are happy with the consistency (you may not need all the stock). Add the butter and parmesan and serve in bowls with extra shavings of parmesan.
ly if eaten raw although many Spaniards will still eat it cooked. It is recommended that you should always take a wild mushroom species book out hunting with you so you can identify what mushrooms you find and it’s best to wear gloves, placing the picked mushrooms in a basket.
Some pharmacists will also identify your finds but taking an expert out with you when you hunt is a good idea for amateurs. With the season underway and the palates of enthusiasts watering, now is the best time to go out and gather these delicious delicacies.
What your egg says about you YOUR sex drive, personality type and job can all be deciphered from the way you eat your eggs. Using a process known as data mining, researchers determined that a poached egg eater is likely to be female, have two children and a happy and outgoing personality. She also enjoys listening to upbeat music. Scrambled egg enthusiasts and guarded but more likely to hold senior level jobs as well as owning their own home, while omelette lovers are likely to have a tidy home and a self-disciplined attitude.
Boiled egg lovers meanwhile have a tendency to be careless, disorganised and impulsive, while fried egg eaters are typically younger and male with a high sex drive. They are generally in the skilled working class, discovered the researchers working for the British Egg Industry Council.
the olive press - October 04 - 17, 2012
63