Bolete Risotto
Although Boletus edulis, the group called the king bolete, may be an urban/rural myth in these parts, we find very edible boletes that fit the pattern. At an August foray, we found many lovely boletes with a reddish-brown, spherical cap, yellow turning olive, non-staining pores, and lightly reticulated, equal or tapering to the base stems that fit Bessette’s description of Boletus spadiceus var. spadiceus; it’s had several synonyms: Xerocomus spadiceus, Boletus ferrugineus (but not velvety). I’ve heard it called B. subclavipes also. Obviously, much work remains to be done…. It is quite edible! One can always fry them up with butter on toast, but there may be a higher use this time of year when the garden is full of summer squash and green beans.
Ingredients
Instructions
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Clean and dice the mushrooms and vegetables.
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Heat a heavy two quart pot to medium low heat and add the oil as it’s heating.
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Add the onions first and saute until clear, then add the mushrooms and the vegetables.
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Increase the heat to medium and continue to stir occasionally until they are giving up their moisture, then add the rice.
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When the rice is coated with the oil/moisture, add about a 1/2 cup of stock, stir and wait until most of the stock is absorbed.
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Then add another 1/2 cup, stir, wait, stir.
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Repeat this process until the rice is cooked al dente and all or most of the stock is used up.
Note
Arborio or white work better as brown rice takes quite a bit longer so that the other ingredients fall apart.
Serve with a grating of parmesan, with a Chardonnay or Reisling if you like.