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Porcini mushrooms risotto

In Italy we often make risotto with meat (sausages, minced meat etc.) but also with only veggies. Like for example risotto ai funghi porcini, made with porcini/penny bun mushrooms.
It's obviously an autumn dish, but since they sell those handy bags of dried mushrooms you can cook it even in summer! And it tastes soooooooooo good!


Making a good risotto is quite easy, but it's a slow process that requires time and attention. You cannot just simply go to watch TV and let the risotto cook alone, because that would come out a mess. Instead you have to keep stirring and stirring otherwise the rice sticks to the bottom of the pan and add broth little by little, having the patience to wait that the rice has absorbed all the liquid before adding more broth.


I often see in culinary magazines and websites risotto recipes which don't include any broth and they're cooked in 10 minutes... that's not a risotto! It's a normally cooked rice :D

Before cooking (for dried mushrooms):
Wash the mushrooms under cold water to clean them of the dirt. Put them in a bowl and cover them with water. Let them be for about 20 minutes (or follow the package directions).

Ingredients (2 persons):
  • 200 g risotto rice
  • about 50 g dried porcini mushrooms
  • 1 vegetable bouillon cube (or meat cube, for a stronger taste)
  • 1 onion
  • 1/2 glass white wine (optional)
  • rapeseed oil or olive oil
  • salt & pepper
  • parmesan cheese

Directions:
Boil the water and drop in it the bouillon cube.
In a pan heat some oil over medium heat. Add finely chopped onion and saute until it gets a nice golden color. Add the rice and turn up the heat. Let it lightly fry, while keeping stirring it for few minutes (it will look slightly translucent).
If you want, add now the wine and keep stirring. The alcohol flavors will evaporate. Add the mushrooms.
Add enough broth that it covers all the rice and stir. When the rice has absorbed almost all the broth, add a ladle of broth. Keep adding ladlefuls of broth, allowing each ladleful to be absorbed before adding the next, until the rice is cooked and has creamy texture. This takes about 20 minutes.
Check the taste, add salt and pepper up to taste. Serve with parmesan cheese and if you want also with freshly chopped parsley.

2 comments:

Sugarcat said...

I love mushroom risotto, and also risotto al pomodoro.. love love! :D

Wonderland said...

I've never made tomato risotto! And I also ate it very rarely...

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