Valentine’s Day: surprise your loved one with a Chicken and Porcini Risotto

Chef recommends an umami dish for a sensory experience at a romantic dinner

São Paulo, June 2022 – The much-anticipated Valentine’s Day, celebrated on June 12, is almost here. It’s the perfect occasion to spoil the ones we love. To celebrate in style, how about preparing a homemade dinner that sparks a full sensory gastronomic experience?

Lisiane Miura, chef and nutritionist at the Umami Committee, explains that cooking for someone is an act of love and care. “Through gastronomy we can create emotional memories that last forever and blend with taste. When we try a dish, we immediately remember something we lived,” she says. To mark the date and collect memories, the chef suggests umami recipes for an unforgettable, delicious night.

Lisiane also explains that mushrooms—the ingredient she recommends—confer umami, the fifth taste of the human palate, allowing lovebirds to enjoy a meal that delivers an explosion of flavors in the mouth. “Umami sits alongside bitter, sweet, sour, and salty—adding that special ‘more-ish’ note to dishes by increasing salivation and prolonging flavor on the palate,” she notes.

Check out the recipe and make it shine!

Note: this dish pairs well with soft wines such as Chardonnay or reds like Pinot Noir.

Chicken and Porcini Risotto

Prep time: 40 minutes (+ 1 hour to hydrate the porcini)
Serves: 6

INGREDIENTS

• 1/2 cup dried porcini mushrooms (Chilean type) (20 g)
• 4 tbsp unsalted butter, cold (60 g)
• 1 small onion, chopped (100 g)
• 400 g skinless, boneless chicken breast, cut into small cubes
• 1/2 cup dry white wine (100 ml)
• 1 1/2 cups uncooked Arborio rice (255 g)
• 1 sachet SAZÓN® chicken bouillon powder
• 4 cups boiling water (800 ml)
• 1 cup finely grated Parmesan cheese (60 g)
• 1 cup cherry tomatoes, halved (140 g)

METHOD

1. In a medium bowl, add the porcini, cover with hot water, and soak for 1 hour, or until very soft. Drain, cut into smaller pieces, and set aside.
2. In a medium saucepan, melt half the butter over high heat. Add the onion and sauté for 3 minutes, until translucent. Add the chicken and cook for 7 minutes, until browned. Stir in the wine, the rice, and the porcini, and cook for 2 minutes.
3. Gradually add the boiling water pre-mixed with the chicken bouillon, cooking over medium heat and stirring constantly for about 20 minutes, or until the liquid is absorbed and the rice is moist and al dente.
4. Remove from the heat, stir in the remaining butter, the grated cheese, and the tomatoes. Mix and serve immediately.

Tips:

• If desired, garnish with Parmesan shavings.
• Arborio rice—also called Italian rice—is ideal for risottos because its plumper grains absorb more liquid during cooking without falling apart.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after eating. To learn more, visit www.portalumami.com.br and follow on social media at facebook.com/gostoumami and instagram.com/ogostoumami.