Discover the authentic taste of Italy with this porcini mushroom risotto , a classic dish that highlights the flavors of the forest floor. We start by toasting the Arborio rice, then deglaze with white wine before adding the stock ladle by ladle, which releases the starch and creates that uniquely creamy texture. We finish with a touch of Parmesan and a knob of butter to bind everything together. It's a simple and quick dish to make, but it doesn't wait and can't be prepared in advance. This risotto is ideal for those who appreciate genuine flavors and seasonal produce. I live in southwestern France and I love going porcini mushroom picking in late summer and autumn. Since I had some left in the freezer, sliced, cleaned, and partially cooked, all I had to do was add them. My husband was delighted, but my children, much less so…
Preparation
Ingredients
Preparation
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Preparing the porcini mushrooms
If you are using fresh porcini mushrooms, clean them gently with a damp cloth and cut them into pieces.
In a frying pan, heat 1 tablespoon of olive oil and a knob of butter. Add the porcini mushrooms and sauté over medium heat until golden brown. Season with salt and pepper, then set aside.
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Preparing the Risotto
In a saucepan, heat the chicken stock and keep it warm.
In a large frying pan or sauté pan, fry 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 it reduce, stirring constantly.
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Cooking the Risotto
Add a ladleful of hot broth 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. I added half of the porcini mushrooms halfway through cooking the risotto
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Finalization
Once the rice is cooked, add the sautéed porcini mushrooms, grated Parmesan cheese, and the remaining butter. Mix well to combine everything.
Adjust the seasoning with salt and pepper to taste.
