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True Italian Porcini Mushroom Risotto

4

0 min

True Italian Porcini Mushroom Risotto

True Italian Porcini Mushroom Risotto Photo 1

Category

Rice Recipes

Time

0 min

Serving

4 persons

Calories

737

Rating

4.00★ (21)

Cuisine

Italian
Author: Victoria Buriak
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Ingredients

  • Porcini mushrooms: 1 oz (dried)
  • hot water: 1 cup
  • carton beef stock: 1 piece (32 ounce)
  • olive oil: 0.25 cup (divided)
  • garlic: 3 clove
  • rosemary: 1 tsp (dried)
  • salt and ground black pepper: (to taste)
  • white wine: 1 cup (divided)
  • butter: 0.25 cup (divided)
  • shallot: 1 piece (chopped)
  • ¾ cups Arborio rice: 1 piece
  • Parmesan cheese: 0.33333 cup (grated)

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Stages of cooking

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  1. Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
    True Italian Porcini Mushroom Risotto Photo 2
  2. Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
    True Italian Porcini Mushroom Risotto Photo 3
  3. Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
    True Italian Porcini Mushroom Risotto Photo 4
  4. Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
    True Italian Porcini Mushroom Risotto Photo 5
  5. Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
    True Italian Porcini Mushroom Risotto Photo 6
  6. Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
    True Italian Porcini Mushroom Risotto Photo 7

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