Risotto ai Funghi Porcini

Method

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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.

   Mark done Start 20 min timer

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.

   Mark done

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.

   Mark done

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.

   Mark done

Chef’s Tips

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

Common Substitutions & 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.

Pairing Suggestions

• A glass of Barbaresco
• Green salad
• More parmesan

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.