Ingredients
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- 2 Tbsp. sunflower oil (preferred) or canola oil
- 2 1/4 lbs. fresh porcini mushrooms, brushed clean (NOT washed!) - stems removed and saved for future stock making
- 2 tsp. Svanetian salt (STRONGLY preferred, but this is a TFD addition to the original recipe) or Diamond Crystal kosher salt, plus more to taste
- 1 yellow onion, finely chopped
- 3 cloves garlic, crushed - preferably a Georgian cultivar
- 3 cilantro roots, finely minced (optional, but recommended)
- 1 1/2 cups short-grain rice - TFD prefers Kohuko Rose brand
- 1 Tbsp. cumin seeds, finely-ground
- 1 tsp. caraway seeds, finely-ground
- 1/2 Tbsp. freshly-ground black pepper, plus more for garnish
- 3/4 cup semi-dry white wine, preferably Georgian Anakopia, but a semi-dry Gewurztraminer or Riesling can be substituted - TFD substitutes Orgo winery Kisi from Georgia
- 4 cups hot lamb, beef, or chicken stock, mixed with 2 Tbsp. khmeli sunneli seasoning and 2 Tbsp. dried porcini powder (adding khmeli sunneli and porcini powder are optional but recommended TFD changes, omit them for original) - TFD prefers chicken stock in this particular recipe - use vegetable stock if you HAVE to keep it vegetarian
- 1 cup additional meat stock (or vegetable stock for vegetarian), reserved if needed
- 1 fresh bay leaf
- 3 Tbsp. unsalted butter, at room temperature - use sunflower oil if you have to keep it vegetarian - TFD prefers KerryGold Irish butter
- 1 1/2 tsp. Georgian kviteli kvavili (ground marigold petals) (strongly preferred!) or use saffron or turmeric
- 2 Tbsp. minced fresh dill fronds
- 1 Tbsp. torn Cilantro leaves (can substitute dill if you don't like cilantro)
- 1 cup coarsely grated pecorino romano or other hard sheep’s-milk cheese (TFD prefers Sardinian Fiore Sardo), plus more for garnish - can be omitted for vegetarian, if you must
Instructions
- Take the mushrooms and cut them into small cubes. Chop up the onions and fry them in an oiled saucepan over high heat until translucent. Add ½ the ground marigold, crushed garlic, washed rice and mix.
- Three or four minutes later, add chopped mushrooms and let the mixture cook for 5 more minutes. Add wine, stirring continuously until absorbed.
- Stir in the cumin, caraway and black pepper, then pour in the wine and cook, stirring continuously, until the liquid has mostly evaporated, about 1 minute more.
- Turn the heat to high and add 2 cups of stock and the bay leaf. When the liquid boils, turn the heat down to maintain a strong simmer and cook, stirring every minute or so, until most of the liquid has evaporated, 6 to 8 minutes.
- Add the remaining 2 cups of stock, the cilantro root (if using) and the remaining ½ of the ground marigold petals.
- Return the liquid to a boil, then simmer, stirring frequently, until the rice is cooked to your liking, about 8 minutes for al dente or 11 for soft. Use the extra cup of stock if needed to achieve your preferred consistency. Remove from the heat.
- Add the dill, cilantro leaves, butter and pecorino and stir until both have melted, about 1 minute. Season the shila plavi with Svanetian salt to taste, then serve immediately, sprinkled with more cheese and black pepper.