Description
Risotto Ai Porcini is a luxurious Italian dish featuring creamy Arborio rice cooked with aromatic rehydrated porcini mushrooms, shallots, white wine, and rich Parmigiano-Reggiano cheese. This flavorful risotto is finished with butter to achieve a luscious, creamy texture and seasoned to perfection, perfect as a comforting main or elegant side.
Ingredients
Scale
Mushroom Prep
- 2 ounces (57 g) dried porcini mushrooms, rinsed and soaked
- 2 cups (480 ml) water, for soaking mushrooms
Broth
- 3 cups (720 ml) beef broth (can substitute vegetable broth for vegetarian version)
Risotto Base
- 2 large shallots, finely chopped
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- Olive oil (amount as needed for sautéing)
Finishing
- 3 tablespoons (42 g) unsalted butter, cold
- 1 cup (100 g) grated Parmigiano-Reggiano cheese, plus extra to taste
- Salt and pepper, to taste
Instructions
- Soak Porcini Mushrooms: Rinse dried porcini mushrooms thoroughly under cold water to remove any grit. Place mushrooms in a bowl and cover with 2 cups (480 ml) of warm water to rehydrate. Gently press mushrooms so they are submerged. Let soak for 1 hour or until soft.
- Prepare Mushrooms and Broth: Remove mushrooms from soaking liquid. Squeeze gently to remove excess water and roughly chop. Strain soaking liquid through a fine mesh strainer lined with paper towels over a saucepan to remove grit. Discard paper towels and keep strained liquid.
- Heat Broth Mixture: Add 3 cups (720 ml) beef broth to the reserved mushroom soaking liquid in the saucepan. Bring to a boil over medium heat, then reduce to low and keep at a gentle simmer to stay warm throughout cooking.
- Sauté Shallots: Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté for about 2 minutes until translucent and fragrant.
- Toast Arborio Rice: Add Arborio rice to the skillet with shallots. Stir constantly for about 1 minute until rice is well coated with oil and turns slightly opaque.
- Deglaze with White Wine: Pour in 1/2 cup (120 ml) dry white wine. Stir continually until nearly all the wine has evaporated and the mixture thickens.
- Add Broth Gradually: Begin adding warm broth one ladle at a time to the rice mixture, stirring constantly. Wait until rice absorbs most of the liquid before adding more. Continue this process for 20–25 minutes until rice is cooked al dente – tender but still with a slight bite.
- Finish Risotto: Add a bit more broth if needed to keep risotto moist. Remove skillet from heat. Stir in 3 tablespoons (42 g) cold unsalted butter and 1 cup (100 g) grated Parmigiano-Reggiano cheese vigorously but gently to achieve creamy texture without breaking rice grains or mushrooms.
- Season and Serve: Season with salt and pepper to taste. Serve immediately to maintain creaminess, optionally garnished with fresh parsley.
Notes
- Use vegetable broth for a vegetarian version.
- Keep the broth warm to ensure even cooking of rice.
- Stirring constantly helps release starch from the rice for a creamy texture.
- Taste rice occasionally to check for perfect al dente texture.
- Serve risotto immediately as it can become stiff when cooled.
