Risotto ai Funghi

Greetings, dear food lovers! This is Chef Winnie, and today, I’m going to let you in on a secret recipe from my kitchen – the Risotto ai Funghi, prepared the classic all’onda way.

Imagine an exquisite plate of risotto, its consistency creamy but not overly brothy – moving on your plate like ocean waves, hence the name all’onda, which is Italian for ‘wave’. The delicate balance achieved in a true risotto all’onda is both a science and an art, a testament to patience, passion, and the undying quest for perfection.

Yes, my friends, a good Risotto ai Funghi is not merely about ingredients and cooking techniques – it’s a labor of love, a story told in every bite.

Firstly, let’s talk about our star ingredient – the mushroom. Here on Siargao, finding a good, flavorful mushroom can indeed be a challenge, but it’s this very challenge that adds a unique character to the dish.

Now, onto the key secrets of a great risotto. The first is, it must be “schlottrig,” a German word meaning slightly sloppy. It may sound strange, but trust me, this quality gives the risotto its delightful texture.

The second secret lies in the term “al dente.” It means the rice should still have a slight bite to it, not too soft, not too hard – it’s the sweet spot that makes all the difference.

But the most important part, the core of a great risotto? Rühren, rühren, rühren. Stir, stir, stir – as my mentor would always insist. It’s this constant stirring that releases the starch from the rice grains, giving the risotto its unique creamy texture.

Preparing Risotto ai Funghi all’onda takes time, patience, and most importantly, passion. The result? A dish that’s a delight to the senses, a wave of flavors that will sweep you off your feet!

So come join me on this culinary journey at BLISS Restaurant Siargao, and let’s experience the magic of Risotto ai Funghi all’onda together. After all, good food is not just about satisfying hunger – it’s about bringing people together. And that, dear friends, is the true spirit of cooking.

Until next time,

Chef Winnie