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Porcini mushroom Risotto
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Porcini mushroom Risotto
Here is a great Italian classic, Porcini mushroom Risotto, prepared in a traditional way, simply delicious.
Porcini mushroom Risotto
| Prep time: 10 minutes |
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| Cooking time: About 40 minutes |
| Servings or yield: 4 |
| Difficulty level: Complex |
| 400g Porcini mushroom, fresh or frozen, minced |
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| 320g Carnaroli or Arborio rice |
| 1 ½ cup chicken broth |
| 1 cup white wine |
| 7 tbsp. extra virgin olive oil, divided |
| 80g butter, divided |
| 50g grated Parmesan + Slivers for serving |
| 2 garlic cloves, crushed |
| 1 small onion, minced |
| Salt and pepper to taste |
| Fresh parsley, for serving |
Preparation
For mushrooms, in a large saucepan heat on high heat 4 tbsp. olive oil, garlic and chilli pepper for 2 minutes. Add mushrooms, salt and pepper to taste and continue cooking for 5 minutes. Add 1 cup of broth, cook 5 minutes. Remove from heat, set aside.
For risotto, in a large skillet heat onion and 40 g butter until onion is translucent, about 2 minutes. Add rice and continue cooking over medium heat 2 to 3 minutes, stirring constantly. Add white wine and leave to evaporate for 2 to 3 minutes while stirring. Add 1 cup of broth at a time, stirring constantly.
Flavour Tip: Add Parmesan rind. Continue adding 1 cup of broth as it is absorbed, stirring constantly for 6 to 7 minutes. Incorporate mushroom mixture, salt and pepper to taste and continue cooking by adding broth until rice is "al dente", about 10 minutes.
When ready, add remaining butter (40g), fresh parsley, 3 tbsp. olive oil and Parmesan cheese. Remove from heat; cover and let rest 2 minutes.
Serve with fresh parsley and enjoy.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For mushrooms, in a large saucepan heat on high heat 4 tbsp. olive oil, garlic and chilli pepper for 2 minutes.
2 - Add mushrooms, salt and pepper to taste and continue cooking for 5 minutes.
3 - Add 1 cup of broth, cook 5 minutes. Remove from heat, set aside.
4 - For risotto, in a large skillet heat onion and 40 g butter until onion is translucent, about 2 minutes.
5 - Add rice and continue cooking over medium heat 2 to 3 minutes, stirring constantly.
6 - Add white wine and leave to evaporate for 2 to 3 minutes while stirring.
7 - Add 1 cup of broth at a time, stirring constantly. Flavour Tip: Add Parmesan rind.
8 - Continue adding 1 cup of broth as it is absorbed, stirring constantly for 6 to 7 minutes.
9 - Incorporate mushroom mixture, salt and pepper to taste and continue cooking by adding broth until rice is "al dente", about 10 minutes.
10 - When ready, add remaining butter (40g), fresh parsley, 3 tbsp. olive oil and Parmesan cheese. Close the heat; cover and let rest 2 minutes.
11 - Remove from heat; cover and let rest 2 minutes.
12 - Serve with fresh parsley and enjoy.
