Dried mushrooms and some rice: two ingredients that you can keep for a long time, for those emergency dinners when everything else has run out.
Apparently mushrooms tend to accumulate heavy metals, so you shouldn't eat them too often. Adults should eat no more than 250g of mushrooms per week.
A publication by the Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection with Consumption Tips says:
The lead, cadmium, mercury and even radionuclide content in wild mushrooms can be much higher than in farmed mushrooms like button mushrooms or in other plant-based food. People who eat wild mushrooms regularly should not consume more than 200 to 250 grams per week (based on the fresh weight). Children should eat even less depending on their body weight. Even larger quantities of fresh wild mushrooms do not pose a risk if only consumed on occasion.
My take away is that we shouldn't eat too much wild mushroom, but mushroom grown in artificial settings are probably OK.
Butter, onions, garlic, and rice being stirred
Cover the dried mushrooms in cold or lukewarm water for 15min.
Poor away the water and wash the mushrooms for a second or two.
Fry onions, and garlic in butter, add rice, stir for a minute or two.
Add mushrooms, salt or bouillon cube, water, bring to a boil, cover it, turn down the heat, and let it cook for 20min.
Turn off the heat, add cheese and pepper, mix it, and let it rest for 5–10min.
Add pepper and nutmeg, and more salt if you think it needs some more.
Serve while still hot.
​#Main ​#Italy ​#English ​#Risotto
