Once in a while you should treat yourself with a tasty porcini mushroom risotto. It’s great for every occasion and every season, especially if prepared with high quality ingredients. You can use either fresh or dried mushrooms, as long as you can smell the typical underwood scent of this delicate and flavourful classic Italian recipe.
Porcini mushroom risotto
Ingredients – serves 4
- 280 g Carnaroli rice
- 60 g butter
- 60 g onion, finely chopped
- 300 g Porcini mushrooms (fresh, frozen or rehydrated)
- 40 g grated Parmesan cheese
- 1/2 glass of dry white wine
- Vegetable stock
- Salt to taste
If you are using dried mushrooms, rehydrate them in warm water for at least 2 hours.
Porcini mushroom risotto – Traditional method
- Heat 40g butter in a casserole and slowly fry the onion.
- Add cleaned and chopped porcini. You can use rehydrated mushrooms.
- Continue cooking for a couple of minutes, then add the rice. Give it a stir and then stir in half a glass of dry white wine.
- Cook until wine has evaporated, then start adding ladlefuls of vegetable stock, allowing each ladleful to be absorbed.
- Add salt to taste. When the rice is ready, stir in the butter and the grated Parmesan cheese.
- Top with some chopped parsley.