Porcini Mushroom Risotto
How do you prepare porcini mushroom risotto?
Sauté chopped shallot and toast the Carnaroli rice. Add hot vegetable broth gradually, stirring constantly. Separately, sauté the cleaned and chopped porcini mushrooms until golden and add them to the rice halfway through cooking. After 18 minutes, turn off the heat and finish with Parmesan cheese and fresh parsley before serving.
A delicious vegetarian main dish made with one of the most precious and exquisite gifts the earth gives us. Creamy, with a wonderful aroma. My risottos are a beautiful gift from my daughter, who loves mushroom hunting; every time she goes out, we have a wonderful dinner. I love going with her, because that is what I do—the real expert is her. We spend hours immersed in the forest, with a delicious reward at the end.
The screen will not turn off while you cook.
Servings: For 4 people
Ingredients
- 320 g Carnaroli rice for risotto
- 300-400 g porcini mushrooms
- 1 shallot or 1 small yellow onion
- 1 small bunch fresh parsley or 2 tablespoons dried parsley
- 1 liter vegetable broth
- 2 tablespoons extra virgin olive oil
- A pinch of salt
- 50 g Parmesan cheese
Instructions
The first thing to do is gently clean the mushrooms with kitchen paper dampened with water.
Carefully cut away all impurities.
Once they are well cleaned, cut them into slices about 6-9 mm thick, trying to keep their shape as much as possible. Set aside.
Finely chop the onion.
Sauté the onion gently over low heat for about 10-15 minutes, until translucent.
Meanwhile, prepare the vegetable broth.
Once the onion is translucent, add the rice and toast it for a couple of minutes.
Place a couple of tablespoons of extra virgin olive oil in a nonstick skillet and start cooking the mushrooms over high heat, stirring often so they brown well without burning, for about 10 minutes.
After the rice has toasted for two minutes, start adding one ladleful of broth at a time, letting it gradually absorb.
Meanwhile, after the mushrooms have cooked for 10 minutes and are golden, add a little salt and sprinkle with black pepper to taste.
At this point, the rice will still be al dente. Add the mushrooms and continue adding broth as it is gradually absorbed. Stir often and make sure the simmering bubbles remain steady; the heat should be medium-low. Risotto cooking time is about 15-18 minutes, depending on the brand and type of rice. I recommend Carnaroli, which is especially suited for risotto.
After 15-18 minutes, turn off the heat and add the very finely chopped fresh parsley, or dried parsley, and the cheese.
Stir very well and let rest for 5 minutes so all the flavors come together.
Note: If you do not have fresh mushrooms but have dried mushrooms available, you can make it too; 10 g dried mushrooms correspond to 100 g fresh mushrooms. In this case, soak them in water for a few minutes before starting the recipe. There is no need to sauté them in the pan beforehand; simply add them to the rice halfway through cooking.
Enjoy your meal!
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- 320 g Carnaroli rice for risotto
- 300-400 g porcini mushrooms
- 1 shallot or 1 small yellow onion
- 1 small bunch fresh parsley or 2 tablespoons dried parsley
- 1 liter vegetable broth
- 2 tablespoons extra virgin olive oil
- A pinch of salt
- 50 g Parmesan cheese