Go Back
Risotto ai Funghi Porcini! Delicious! #homemadefood #homecooked #italianfood #italiancuisine #risotto #risottoaifunghi #risottoaifunghiporcini #chanterelles #mushroomrisotto #carbs Risotto ai Funghi Porcini Recipe Guide

Risotto ai Funghi Porcini

Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or saucepan
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Knife and chopping board

Ingredients
  

  • Ingredients
  • 1 ½ cups Arborio rice
  • 4 cups vegetable or chicken broth low sodium
  • 1 cup dried porcini mushrooms soaked in hot water for 20 minutes
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • ½ cup dry white wine optional
  • ½ cup grated Parmesan cheese
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Method
  • Prepare the Broth:
  • In a medium saucepan, heat the broth over low heat. Keep it warm throughout the cooking process; this helps the rice cook evenly.
  • Rehydrate the Mushrooms:
  • After soaking the dried porcini mushrooms, drain them, reserving the soaking liquid. Chop the mushrooms finely and set aside. Strain the soaking liquid to remove any grit, then add it to the broth for extra flavor.
  • Sauté the Aromatics:
  • In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  • Cook the Mushrooms:
  • Stir in the chopped porcini mushrooms and sauté for 3-4 minutes until they are tender and fragrant.
  • Toast the Rice:
  • Add the Arborio rice to the skillet, stirring well to coat it with the oil and mushrooms. Cook for 2-3 minutes until the rice becomes slightly translucent at the edges.
  • Deglaze with Wine:
  • Pour in the white wine (if using) and cook until it's mostly evaporated. This step adds depth to the flavor of your risotto.
  • Add Broth Gradually:
  • Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. This process helps release the starches in the rice, creating a creamy texture. Continue this process for about 18-20 minutes until the rice is al dente and has absorbed most of the liquid.
  • Finish with Cheese and Butter:
  • Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.
  • Rest the Risotto:
  • Allow the risotto to sit for about 5 minutes before serving. This helps the flavors meld together beautifully.
  • Garnish and Serve:
  • Serve the risotto warm, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
  • Variations
  • Vegan Option: Substitute Parmesan cheese with nutritional yeast and use vegetable broth.
  • Add Protein: Incorporate grilled chicken, shrimp, or even sautéed spinach for added nutrition.
  • Herb Infusion: Try adding fresh thyme or rosemary during cooking for a herby touch.