Risotto ai Funghi Porcini
The art of a perfect risotto is in the art of toasting the rice. This time-intense recipe - adding the broth slowly and stirring constantly - uses fresh mushrooms with a healthy amount of grated Parmesan cheese.
- 200 grams Fresh Procini Mushrooms (or 15 g dried porcini mushrooms or 125 g fresh wild mushrooms)
- 1 liter Chicken Broth or good vegetable stock
- 45 grams unsalted butter
- 3 tablespoons Extra Virgin Olive Oil
- 2 large cloves of garlic (finely chopped)
- 1 onion (chopped)
- 425 grams Arborio rice
- 125 milliliters dry white rice
- Salt (to taste)
- 20 grams freshly grated Parmesan (plus extra to serve)
- If using dried mushrooms, soak them in hot water for 30-40 minutes. Lift them out of the liquid (which can be used in another dish), rinse well then chop coarsely. Alternatively, clean and trim the fresh mushrooms, chop and set aside.
Meanwhile, heat the butter and oil in a large frying pan. Add the garlic, onion, pepper and chopped mushrooms. Sauté gently until softened but not browned. Transfer half the vegetable mixture to a plate and set aside.
Stir the rice into the remaining vegetable mixture in the pan. Sauté for 5 minutes, stirring constantly to make sure the grains are well coated.
Pour in the wine, and when it has been absorbed, season. Add the hot broth to the rice a ladleful at a time, waiting until each addition is absorbed, and stirring constantly. After 20-25 minutes the broth should be absorbed and the rice should be tender.
Remove the pan from the heat, check for salt then stir in the rest of the vegetables and Parmesan. Serve immediately, offering extra cheese to sprinkle on top.