Fall is the time of the year when we crave warming recipes. During this time of the year, porcini mushrooms pop up on damp earth. This delicious Italian Porcini Mushroom Risotto recipe is the perfect way to soothe your soul.
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Italian Porcini Mushroom Risotto (Risotto ai Funghi)
Category
risotto
Servings
4
Ingredients
-
2 ounces dried porcini mushrooms
2 cups water
3 cups beef broth
1 large shallot and 1 garlic clove, finely chopped
-
2 cups carnaroli rice
3 tablespoons unsalted butter, cold
-
1 cup grated Parmigiano-Reggiano cheese, plus more to taste
Salt and pepper to taste
-
Extra Virgin Olive oil
some white wine
Directions
Rinse the dried mushrooms, to get rid of any grit
Put the mushrooms in a bowl and cover them with water (Let them soak for 1 hour )
Squeeze the mushrooms and remove any excess water
Chop the mushrooms into smaller pieces
In a large saucepan, heat 2 tablespoons of Extravirgin Olive oil until shimmering
Add the shallot and garlic and cook over moderate heat, stirring, until softened
Add the rice and porcini and stir to coat
Add the wine and cook until the wine has evaporated
Add about one-fourth of beef broth and cook over moderate heat, stirring constantly, until nearly absorbed
Continue adding the broth in batches, stirring constantly until the rice is al dente and suspended in a creamy sauce
Stir in the butter, season with grated parmesan, salt and pepper
