Porcini risotto

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An Italian inspired risotto with fresh porcini mushrooms. Delicious and easy, you can also adapt it to other mushrooms depending on what you find. Buon appetito!

Porcini risotto

Servings 4
Prep Time 25 minutes
Cook Time 45 minutes

Ingredients

  • 300 g risotto rice arborio or carnaroli type
  • 1 medium yellow onion or 1 large shallot
  • 2 garlic cloves
  • 500 to 600 g fresh porcini mushrooms weight given for raw porcini – you can also replace with frozen or dry porcini mushrooms or take other types of mushrooms depending on what you find
  • 1 l vegetable broth
  • 12 cl white wine choose a rather dry one and a good one of course!
  • 60 g parmesan
  • 3 tbsp sour cream optional
  • 50 g butter or olive oil (vegan version)
  • salt
  • pepper
  • A hint of nutmeg
  • few sprigs of parsley

Instructions

  • Clean the porcini mushrooms (scrape off the soil), avoid rinsing them with water. Cut them into medium sized pieces (feet and hats).
  • Chop the garlic cloves.
  • Heat a knob of butter in a frying pan. When it starts to melt: fry the mushrooms with the garlic and a little parsley until the mushrooms are tender.
  • Once the mushrooms are cooked, set aside.
  • Prepare the broth: in a saucepan, dissolve vegetable stock cubes in 1 l of hot water and keep warm by heating the broth over low heat.
  • Chop the onion (or shallot).
  • In the same frying pan that you have just used for the porcini mushrooms, add a little butter and sauté the onion for 1 to 2 minutes while stirring.
  • Add the rice and let it cook for a good 3 minutes, until it becomes translucent. Mix regularly with a wooden spoon.
  • Deglaze with the white wine, scraping well the bottom of the pan with your wooden spoon.
  • When the white wine is absorbed, add 2 ladles of stock so that it covers the rice.
  • Gradually add ladles of broth so that the rice is always soaked with broth, until you finish the broth.
  • After 15 to 20 minutes, when the rice is almost cooked and the broth is absorbed, add the mushrooms with their juice.
  • If necessary, you can add a small amount of broth to finish cooking. The important thing is to obtain a binder and a creamy texture for your risotto. Personally I like to add a little bit of sour cream at this stage.
  • Salt very lightly, pepper as much as you want, and add a little bit of nutmeg, and let simmer on low heat for 5 to 10 minutes, until the rice finishes cooking and becomes impregnated with the mushrooms.
  • Just before serving: add a last knob of butter, mix, sprinkle generously with Parmesan (freshly grated) and sprinkle with parsley.
  • Serve the risotto with a small green salad. Or wait until the next day, it will be even tastier!

Notes

Some possible variations…
You can replace the cream with mascarpone, or for an even more gourmet version, with stracciatella.
Vegan option: Simply replace the butter with olive oil and don’t add cream (or replace it with oat cream).
Regarding the wine: Big Mamma proposes a recipe with red wine (barolo type): I have never tried it, but why not try it?
Regarding the mushrooms, you can replace the porcini mushrooms with other mushrooms depending on what you find: chanterelles, oyster mushrooms, button mushrooms, a mixture of all these…
Course: Main Course
Cuisine: Italian
Keyword: Mushroom, Risotto

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