Risotto ai Funghi Porcini, Risotto with Porcini Mushrooms

Risotto ai Funghi, Mushroom Risotto

Risotto ai Funghi, Mushroom Risotto

Risotto with porcini mushrooms is a classic fall dish, and if you’re lucky enough to have fresh porcini, a perfect use for the mushroom stems (the caps are much better grilled — figure 3/4 pound to a pound (3-400 g) of stems, dirt & roots removed, and finely chopped).

If you do not have fresh porcini, this risotto will be very good with dried porcini too, and indeed Italians generally use dried porcini in preparing it. If you cannot find dried porcini either, use good quality local wild mushrooms.

  • A one-ounce packet dried porcini (25 g, or about a packed half cup)
  • 1/2 of a small onion, finely sliced
  • 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
  • 1 1/2 cups short grained rice along the lines of Arborio, Vialone Nano, or Carnaroli
  • 1/3 cup dry white wine, warmed
  • 1 cup (about 50 g) freshly grated Parmigiano
  • 1/3 cup (about 80 ml) heavy cream (optional)
  • The water the mushrooms were soaked in, strained, and a quart of simmering vegetable broth (see the photo below), beef broth, or unsalted bouillon
  • A bunch of parsley, minced
  • Salt and pepper to taste

Steep the porcini in a cup of boiling water for fifteen minutes.

While they are steeping, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When has turned a translucent gold remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid, and while it’s absorbing, chop the mushrooms and strain the liquid they soaked in, as it may contain sand.

Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally.

Risotto with Porcini Mushrooms, cooking

Risotto with Porcini Mushrooms, cooking

About five minutes before the rice is done, check seasoning.

As soon as the rice reaches the al dente stage turn off the heat, stir in the remaining butter, half the cheese, the cream if you’re using it, a little bit of ground pepper, the parsley, and cover for two minutes.

Serve the risotto with the remaining grated cheese.

How to make risotto, illustrated.

Yield: Four servings risotto ai funghi porcini, mushroom risotto.

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Categories: Vegetarian Risotti

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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