In brief
A creamy and aromatic risotto with dried porcini mushrooms, slowly simmered and enriched with Parmesan. The ideal comforting Italian dish for autumn.
15 min
Prep time
30 min
Cook time
15 min
Rest
4
Servings
Medium
Difficulty
1h
Total time
Ingredients
Instructions
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1
Soak the dried porcini in 250 ml hot water for 15 minutes. Strain the soaking liquid through a coffee filter and reserve it (it will be added to the stock).
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2
Bring the chicken stock to a simmer in a saucepan. Add the filtered porcini soaking liquid.
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3
In a large sauté pan, heat the olive oil and half the butter. Gently fry the sliced shallot for 2 minutes over low heat.
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4
Add the arborio rice and toast for 2 minutes, stirring: each grain should become translucent at the edges.
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5
Pour in the white wine and stir until fully absorbed.
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6
Add the rehydrated porcini mushrooms. Then begin adding the hot stock, one ladle at a time, stirring constantly and waiting for each ladle to be absorbed before adding the next.
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7
Continue for 18-20 minutes until the rice is cooked al dente and the texture is creamy.
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8
Remove from heat. Add the remaining butter and grated Parmesan. Stir vigorously (this is the mantecatura). Cover and rest for 2 minutes.
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9
Serve immediately in warm shallow bowls, with Parmesan shavings and a grind of pepper.
Additional information
Porcini risotto is an Italian classic that comes into its own in autumn, when mushrooms are at their peak. Dried porcini offer an intense, concentrated fragrance that infuses the entire dish with their woodsy aromas.
The secret to great risotto is patience: add the stock ladle by ladle, stirring constantly. This releases the starch from the rice and creates that characteristic creamy texture. Finish with a generous amount of Parmesan and a knob of butter for a silky result.
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