Mint Tea & Tagine

I got given a wonderful gift of a few Terfezia today, the desert truffles that are abound at the moment after the rains.

As the Terfezia are not that strong in flavour I thought they would go really well in a mushroom risotto, combined with some dried porcini and some run of the mill white mushrooms. Now I am assuming that unless you are resident in Morocco, Tunisia or anywhere that there is an abundant supply of desert truffles, you could probably just substitute the truffles with some other mushrooms and add a few drops of truffle oil if you have!

Part 1
30g dried porcini, soaked in 250ml hot water for about an hour, and then drained. Reserve the liquid for the risotto stock.
100g white mushrooms
100g Terfezia or other mushrooms (use normal mushrooms if you cant find anything else)
1 Tbs olive oil
1 Tbs butter
1 tsp Fresh Thyme
Heat the butter and olive oil and gently fry the mushrooms with the thyme for a few minutes and set aside.

Part 2
1/2 red onion finely chopped
1 clove garlic, thinly sliced
1 Tbs butter
2 Tbs Olive oil
1 tsp
750 ml vegetable stock and the stock from the mushrooms, warmed on a separate plate on the stove.
2 cups Arborio/risotto rice
½ cup white wine
2 Tbs Flat leaf parsley
¼ cup finely grated parmesan and a few shavings for garnish
Salt and pepper to taste
Heat the olive oil and butter. Gently sauté the onion and thyme for a few minutes before adding the garlic for another minute or so. Add your rice and coat with the mixture. The grains should all be glistening with the oil.
Add the wine and stir constantly until the liquid is absorbed.
At this point add the mushrooms and stir in.
Start adding the stock gradually a ladle at a time, stir after each addition until the liquid is absorbed. After about 15 minutes the risotto should be cooked. The rice should be “al dente” and creamy.
At this point stir in the parsley and parmesan.
Serve with some Parmesan shavings.

Tags: Food, Moroccan Food, Recipes, terfezia

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