Porcini Mushroom Risotto

Porcini mushroom risotto is a classic of Italian cuisine, a flavorful dish that can be enjoyed in every season. Here is a typical recipe you can follow to prepare this exquisite dish.

Ingredients

• 320 g of rice (preferably Carnaroli or Arborio)
• 50 g of dried porcini mushrooms or 300 g of fresh porcini
• 1 liter of hot vegetable or meat broth
• 1 small onion, finely chopped
• 1 glass of dry white wine
• 40 g of butter
• 40 g of grated Parmigiano
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional, for garnish)

Preparation

1. If using dried mushrooms, soak them in warm water for at least 20 minutes, then drain and squeeze well, reserving the filtered soaking water.
2. In a wide pan, heat a drizzle of extra virgin olive oil and add the finely chopped onion, letting it sauté until it becomes translucent.
3. Add the porcini mushrooms (both dried and fresh should be cleaned and cut into pieces), and let them cook until golden.
4. Add the rice to the pan with the mushrooms and toast for a few minutes, stirring continuously.
5. Deglaze the rice with the white wine and let the alcohol evaporate.
6. Add a few ladles of hot broth to the rice, and continue cooking by adding the broth little by little as it is absorbed. If you used dried mushrooms, you can also use the filtered mushroom soaking water, which will add extra flavor to the risotto.
7. Continue cooking by adding broth and stirring often, for about 16-18 minutes or until the rice is al dente.
8. When the risotto is almost ready, adjust salt and pepper, and finish with butter and grated Parmigiano, stirring vigorously to create a cream.
9. Let it rest for a minute, then serve hot garnished with chopped parsley if desired.

Porcini mushroom risotto is a dish that can surprise with its simplicity and richness of flavor. Remember that the creaminess of the risotto is achieved through constant attention and stirring during cooking, which allows the rice starch to be released. Enjoy your meal!