I never particularly loved the mountains, because in my imagination it was a vacation spot reserved for ski lovers and where, if I found bad weather, I would have been so bored. I tried to ski, I also took snowboarding lessons and despite not being completely incapable at all, it’s not my sport. Growing up, however, I learned that the silence of the mountain is what it takes to restore a brain that is too stressed, that walking in nature is liberating and that there are fabulous hotels with a spa that certainly don't make you regret any other kind of holiday.
I met Alta Badia thanks to my in-laws and Matteo, who since he was a child attended those ski slopes: how I eat in that mountains, I don’t eat anywhere, and how I eat in the small town with the highest concentration of Michelin stars (San Cassiano), well here ...
In San Cassiano there is a small delicatessen and gourmet food shop where I stock up on dried mushrooms once a year. Although my dad is a skilled and experienced seeker, the season is not always good, and I prefer to keep a dry supply at home for all the dishes to prepare during the winter: have you ever tried to add a small handful of dried porcini mushrooms to a beef stew? The next time, accidentally drop a small amount of dried porcini into that thick gravy, prepare a good polenta, and tell me if you liked it.
For example, I prefer risotto with dried porcini rather than with the fresh ones.
And I reveal a secret to you: I buy the crumbs, that are the mushrooms that break and do not stay well in slices. They are cheaper and are perfect for adding to risotto because they are already chopped. And voilà, come on that risotto is ready.
Put the dried mushrooms and two glasses of warm water in a small bowl. Leave to soak for at least 1 hour: while you can prepare the vegetable broth. To prepare the vegetable broth, clean a carrot, a courgette, a small potato, a piece of celery and half an onion. Put two liters of water or a little more in a large pot, add the clean vegetables and two grains of black pepper and boil. When the vegetables are well tender, filter the broth, add salt and keep warm.
Now prepare a casserole for the risotto: add half the butter, the oil and the finely chopped shallot and cook over low heat until golden. Add the rice to toast it and when you hear it “sing" add the wine. When it is well evaporated, add the drained mushrooms and start pouring a ladle of hot broth at a time: as soon as it be absorbed by the rice, add another until rice is cooked. Turn off the heat, add salt and pepper, add the remaining butter, parsley and grated cheese and mix well before serving.
