Porcini mushroom risotto with Parmesan & thyme #181

Porcini or cepe mushrooms are one of my absolute favorites and when the season is right you can find loads of them here in Sweden. Whenever I get my hands on fresh forest mushrooms I go with a classic recipe like pasta, risotto, a mushroom toast or serve them as a side for meat dishes but I almost always keep the additional flavors classic. This time that meant Parmesan cheese and thyme with mushrooms in a creamy risotto. 

Porcini mushroom risotto with Parmesan & thyme

arborio rice
fresh porcini mushrooms (the recipe of course works fine with other mushrooms as well)
shallot onion
dry white wine
olive oil
Parmesan cheese
fresh thyme
chicken or vegetable stock
salt, pepper

Select the best looking mushrooms and set aside, these will be used for decoration later. Chop remaining mushrooms into cubes. Finely dice the garlic and shallot onion. Add onion, mushrooms and garlic to a pot or sautese with some olive oil. Cook the mix in the oil until it is soft on low heat, season with salt and pepper. Add the rice and let it cook for a few minutes then add a bit of white wine and let it reduce until almost dry.

Add the stock a little bit at the time and keep stirring while the rice cooks, when the rice is almost cooked through add grated Parmesan cheese, a few leafs of thyme and a bit of butter and set aside. Roast the sliced mushrooms in a pan and season with salt and pepper. Stir the risotto and season if necessary, if it get´s to dry add a bit of water. Add the risotto to a plate and the add the sliced fried mushrooms, shave some Parmesan on top and a more leafs of thyme. Serve!


Mexican corn with cilantro, chipotle & Parmesan cheese #180

Mexican corn is quite a new discovery for me but I fell in love at first bite. I have never had it in Mexico but got to try some in California this summer and have been trying to reproduce the same experience here in Sweden since then. 

I can´t say I´ve come close enough to what I had in California but it still is a great tasting corn. Luckily we are in the middle of the season for fresh corn here so there are plenty to get in the stores for everyone to enjoy.

I parboil the corn and then brush it with a little bit of oil, grill it and then smear it with a combination of mayonnaise, sour cream and cilantro and then grate Parmesan cheese and sprinkle a little bit of salt and ground chipotle on top. Serve some lime wedges on the side. This is my version of Mexican so far, hope you´ll like it!

Mexican corn with cilantro, chipotle & Parmesan cheese

fresh corn
vegetable oil
sour cream
fresh cilantro
ground chipotle
Parmesan cheese

Remove the outer leafs of the corn and then parboil for half a minute, brush with vegetable oil and a little bit of salt and then grill on high heat. Combine equal parts sour cream and mayonnaise and add chopped cilantro and a pinch of salt. 

Once the corn is grilled smear it with the cream and put on a plate and then grate Parmesan cheese on top. Chop some more cilantro and add with some ground chipotle on top. Serve warm with lime wedges on the side, good luck!