Porcini Risotto
A rich porcini risotto packed with umami flavor
Ingredients
- 2½ cups risotto rice 500 g, types: Arborio, Carnaroli, Roma, Vialone Nano
- 1 onion medium-sized
- 1 clove garlic
- 30 g dried porcini mushrooms 1 oz
- ½ cup white wine 120 ml
- 6 cups chicken stock 1200 ml, use vegetable stock for vegetarian version
- 1 stick butter 110 g
- 1 tbsp olive oil extra virgin
- 60 g Parmesan cheese about 2½ tablespoons
- salt to taste
- pepper to taste
Instructions
- Cut the dried mushrooms into smaller pieces. Soak them in warm water in a bowl. Chop the onion and garlic finely.
- Heat up the chicken stock in a pot. It has to be hot by the time you mix it with the rice.
- In a large saucepan, heat the olive oil and half of the butter, then add the onion. Sauté it over medium heat for about 3 minutes, until softened, then add the garlic and sauté for another 30 seconds.
- Add the risotto rice. Stir occasionally for about 2 minutes, until the edges of the grains become transparent.
- Pour in the wine, stir and let the liquid evaporate for another half minute.
- Add one ladle of hot stock at a time. Stir the rice, then let it absorb the stock. Repeat until the rice is cooked al dente. This takes 14 to 20 minutes, depending on the type of rice. Check the packaging for the cooking time.
- Add the mushrooms with the soaking liquid 1-2 minutes before the rice is cooked. Add salt and pepper to taste.
- Take it off the heat, stir in the grated Parmesan cheese and the remaining butter. Cover and let it sit for 2-3 minutes. Stir it once more and serve hot.
Notes
Original Italian name: risotto ai funghi porcini.
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