Il Cucinologo
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Dried Porcini Mushroom Risotto

17/11/2023

Here is the recipe for a delicious dried porcini mushroom risotto:

Ingredients

  • 320 g of risotto rice (such as Arborio or Carnaroli)
  • 30 g of dried porcini mushrooms
  • 1 small onion
  • 1 liter of hot vegetable broth (you can use less or more depending on the rice absorption)
  • 1 glass of dry white wine
  • 40 g of butter
  • grated Parmesan cheese to taste
  • Salt to taste
  • Black pepper to taste
  • Chopped parsley (optional for garnish)
  • Extra virgin olive oil

Preparation

  1. Start by soaking the dried porcini mushrooms in a bowl with warm water for at least 20 minutes, then squeeze them (reserve the water) and cut them into pieces.
  2. Strain the water in which you soaked the mushrooms to remove any residues, and add it to the hot broth; keep the broth at a gentle simmer on the heat.
  3. In a large pot, sauté the finely chopped onion in a drizzle of oil until it becomes translucent.
  4. Add the porcini mushrooms and sauté for a few minutes.
  5. Add the rice and toast it with the mushrooms and onion until the grains become translucent.
  6. Deglaze with the white wine and let the alcohol evaporate.
  7. Start adding the hot broth one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next ladle.
  8. Continue this way for about 15-18 minutes, maintaining constant stirring and adding a little salt, until the rice is al dente.
  9. When cooking is almost complete, finish the risotto with cold butter cut into pieces and plenty of Parmesan, stirring vigorously to make it creamy.
  10. Adjust the salt if necessary and add a grind of black pepper.
  11. Let the risotto rest for a minute before serving, then garnish with chopped parsley if desired.

Trivia

The dried porcini mushroom risotto is a classic dish of Italian cuisine. Porcini mushrooms are appreciated for their intense flavor and meaty texture, which pair well with the creaminess of the risotto. In Italy, the season for fresh porcini is between summer and autumn, but using dried mushrooms allows you to enjoy this dish all year round. Furthermore, the tradition of finishing the risotto with butter and Parmesan is a technique typical of northern Italy, which gives the dish an unparalleled richness and creaminess.