Risotto ai Funghi Porcini

How to Make Risotto ai Funghi Porcini

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1. Soak the dried porcini in the hot water for 20 minutes. Lift them out, chop them, and strain the liquid through muslin. Keep it.

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2. Brown the fresh mushrooms in a dry pan first, 8 minutes, then add 2 tbsp of the oil and cook 2 minutes more. Set aside.

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3. Soften the onion in the remaining oil and the 30 g butter for 8 minutes without colouring.

   Mark done Start 8 min timer

4. Add the rice and toast it for 2 minutes until the grains are translucent at the edges.

   Mark done Start 2 min timer

5. Add the wine and stir until absorbed. Then add the strained porcini liquid a ladleful at a time, followed by the hot stock, stirring, for 18 minutes.

   Mark done Start 18 min timer

6. Stir in both lots of mushrooms and the salt for the last 3 minutes. The risotto should ripple when you shake the pan.

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7. Take it off the heat, add the cold butter and parmesan, and beat hard for a full minute. Rest 2 minutes, then serve with parsley.

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Related guides: Prep, cook and total time · Choosing rice.

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Tips for Making Risotto ai Funghi Porcini

• Never throw away the porcini soaking water.
• Brown the fresh mushrooms dry before any fat.
• Mantecatura off the heat, beaten hard for a minute.

Swaps and Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Risotto ai Funghi Porcini

• A glass of Barbaresco
• Green salad
• More parmesan

Sides from the same cuisine on this site: Ciabatta, Citrus Fennel Salad, Fave e Cicoria.

Keeping and Reheating

Best immediately. Leftovers make supplì. It does not reheat well.

Questions About Risotto ai Funghi Porcini

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

Vegetarian when made with a hard cheese made without animal rennet in place of the parmigiano reggiano.

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