Porcini mushroom risotto is a staple of Italian cuisine, offering a creamy texture and irresistible woody flavors. Easy to make, this dish is perfect for a gourmet dinner with friends or family. I really like going mushroom picking in late summer and fall and I had some left in the freezer. I had previously cleaned them, pre-cooked and frozen them flat.
Preparation
Ingredients
Preparation
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Preparation of porcini mushrooms
If you use fresh porcini mushrooms, clean them gently with a damp cloth and cut them into pieces.
In a pan, heat 1 tablespoon of olive oil and a knob of butter. Add the porcini mushrooms and sauté over medium heat until nicely browned. Season with salt and pepper, then set aside.
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Preparation of Risotto
In a saucepan, heat the chicken stock and keep it warm.
In a large frying pan or sauté pan, brown the chopped onion in a tablespoon of olive oil until it becomes translucent.
Add the arborio rice and stir for 2 to 3 minutes until it becomes slightly pearly.
Pour in the white wine and let reduce, stirring constantly.
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Cooking Risotto
Add a ladle of hot stock to the rice, stirring regularly. When the broth is absorbed, add another ladleful. Repeat this process for about 18 to 20 minutes, until the rice is creamy and cooked al dente. As for me, I added half of the porcini mushrooms in the middle of cooking the risotto.
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Finalization
Once the rice is cooked, add the sautéed porcini mushrooms, grated parmesan, and the rest of the butter. Mix well to combine everything.
Adjust the seasoning with salt and pepper to taste.
