Right after truffles, it is probably porcini that has one of the most intense flavor of all mushrooms. Porcini risotto is one of the most delicious dishes ever made with its full and intense flavor. You need to use only a little porcini and this very small amount of mushroom together with the chicken broth and cheese creates a fantastic taste.
Of course, you can use more porcini than recommended, but it won’t make the dish a whole lot better. Not to mention porcini is an expensive kind of mushroom, wouldn’t want to waste it. If you want to enhance the taste, use chicken broth reduced to half. (use double amount of chicken broth indicated in the recipe and boil it till it gets reduced to half of the original amount.)
Dried porcini is available prepackaged in supermarkets mostly all year around. If you are lucky enough to get fresh ones, they are definitely worth a try. I used dried porcini in this recipe. When using fresh mushrooms leave out the soaking part, all the other steps of the porcini risotto recipe are the same.
If this is your first time experimenting with risotto, or you just simply want to know more details about it and excel your skills read these two articles: How to make risotto and The secrets of making a perfect risotto.
Porcini Risotto Recipe
- Start with warming up the chicken stock (for vegetarian or vegan porcini risotto, use vegetable stock. It has to be hot by the time you mix it with the rice.
- Cut up the dried mushrooms into pieces, smaller or bigger according to your taste and put them into a bowl. Pour hot or warm broth on it, enough to cover. Put the bowl aside, and let the mushroom soak up the broth.
- Chop your onions and garlic finely.
- In a large saucepan heat up the olive oil and half of the butter then add onions. Saute them on medium heat for about 3 minutes till they soften, then add garlic.
- Add your rice. Stir and let it brown for approx. 2 minutes, until the edges of the grains become transparent. Stir occasionally.
- Pour in the wine, stir and let the liquid evaporate for another half minute.
- Pour in one or one and a half a ladle of hot stock. Stir the rice, then let it absorb the stock. Repeat.
- You can add your mushrooms any time during the cooking process. Probably the best is to wait till the last couple of minutes. By doing so the mushrooms won’t be overcooked and the dish will have an intense flavor. When you add the mushrooms pour the soaking liquid on the rice as well as it has already absorbed a lot of flavor of the mushrooms. Add salt and pepper to taste.
- When the rice is cooked (cooking time depends on the type of risotto rice, usually 14 to 20 minutes, it is always indicated on the packaging), stir in the grated Parmesan cheese and take it off the heat.
- Add remaining butter, stir, cover and let it sit for 2-3 minutes. Stir it once more and serve.
This amount serves 4 as main course, or 8-10 as an appetizer (primo piatto). Serve it with grated Parmesan cheese.
Italian name: Risotto ai funghi porcini