Slice the onions into small strips lengthwise and start sautéing in a pot with a little bit of olive oil on a small heat. Keep stirring from time to time. There’s gonna be huge amount of onions in a pot but they will melt down significantly during cooking. What we’re looking to achieve is dark caramelised colour of the onions (not burned).
While onions are cooking prepare the bread. Slice bread into slices and put it into the oven of 200deg C for about 5-6 min until it gets golden colour. Take them out and rub with a garlic clove and leave it to cool.
When onions are cooked to your liking add all beat stock, springs of thyme & oregano and cook it uncovered for about 20 min until it reduces by almost a half. You still want to retain a ‘thick soupy’ consistency .Taste it and add seasoning to your liking. Please remove any leftovers sprigs of thyme & oregano.
And its time for the next step which is combine the ingredients together. Fill the soup bowls with the soup, put a slice of bread on top of it and grate the cheese. Shove it under the broiler and cook until cheese is melted.
50 gr of dried mushroom (I use boletus. Can be replaced by porcini)
150gr (or cup) of risotto rice (Carnaroli or Arborio rice)
Chicken stock (800ml)
Parmesan cheese .
Salt, pepper & olive oil
A knob of butter (about 50 gr)
Prepare mushrooms first. Add mushrooms into a bowl and pour over some boiling water (about 200ml). Leave it for about 10-15 min for mushrooms to soak up some oh the liquid. Water becomes dark brown colour. Take the mushrooms out and chop them into smaller pieces. Do not discard the water. Add it to the chicken stock.
Heat a pan on medium heat. Add olive oil and shallots and cook them until translucent for about 5 minutes. Add the rice and lightly toast them until they become sticky when squeezed between the fingers (warning: they are very hot when doing that!). Add the wine and let it evaporate for about a minute. Now add the mushrooms, season it with salt and pepper and add a ladle of warm chicken stock into the pan(Keep stock on simmering at all times!). Continue to stir the rice until they absorb the liquid, then add another ladle.(Continuous stirring helps the rice to release its starch what gives risotto a creamy texture) Keep doing it for about 20 min until the rice still has the bite to it (not chalky) and not mushy(Italians call it al dente). At the very end of the cooking add parmesan cheese, thyme leaves and butter. Stir it well. Add last ladle of stock, cover the pan and leave it to rest for about 5 min. Risotto must have a liquid – runny texture. Add parsley to garnish and eat straight away:)