Description
This classic Risotto Ai Porcini features tender Arborio rice cooked slowly with soaked dried porcini mushrooms, shallots, white wine, and a rich broth. Finished with butter and Parmigiano-Reggiano, it’s a creamy, flavorful Italian dish perfect for a comforting meal.
Ingredients
Scale
Mushrooms and Broth
- 2 ounces (57 g) dried porcini mushrooms, rinsed and soaked
- 2 cups (480 ml) water, for soaking mushrooms
- 3 cups (720 ml) beef broth (can substitute vegetable broth for vegetarian version)
Rice and Aromatics
- 2 large shallots, finely chopped
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- Olive oil (amount as needed for sautéing)
Finishing Ingredients
- 3 tablespoons (42 g) unsalted butter, cold
- 1 cup (100 g) grated Parmigiano-Reggiano cheese, plus extra to taste
- Salt and pepper, to taste
Instructions
- Soak the Porcini: Rinse dried porcini mushrooms thoroughly under cold water to remove any grit. Place mushrooms in a bowl and cover with 2 cups (480 ml) of warm water to rehydrate. Gently press mushrooms so they are submerged and let soak for 1 hour until soft.
- Prepare Mushrooms and Broth: Remove mushrooms from soaking liquid, squeeze gently to remove excess water, and roughly chop. Strain the soaking liquid through a fine mesh strainer lined with paper towels into a saucepan, discarding the grit caught by the paper towels. Add 3 cups (720 ml) beef broth to the strained mushroom liquid, bring to a boil over medium heat, then reduce heat to low and keep warm.
- Sauté Shallots: Heat olive oil in a large skillet over medium heat. Add finely chopped shallots and sauté for about 2 minutes until translucent and fragrant.
- Toast Rice: Add Arborio rice to the skillet with shallots, stirring constantly for about 1 minute until the rice is well coated with oil and turns slightly opaque.
- Deglaze with Wine: Pour in 1/2 cup (120 ml) dry white wine, stirring continually until the wine has almost completely evaporated and the rice mixture becomes cohesive.
- Add Broth Gradually: Begin adding the warm broth one ladle at a time to the rice mixture, stirring constantly. Wait until the rice has absorbed almost all the liquid before adding the next ladle. Continue this process for 20–25 minutes until the rice is cooked al dente—tender with a slight bite in the center. You may not need all the broth.
- Finish Risotto: Once rice is al dente, add a bit more liquid if needed to keep risotto moist. Remove the skillet from heat, then stir in 3 tablespoons (42 g) cold unsalted butter and 1 cup (100 g) grated Parmigiano-Reggiano cheese vigorously but gently to create a creamy, slightly runny texture.
- Season and Serve: Season with salt and pepper to taste. Serve immediately to preserve creaminess, garnished with fresh parsley if desired.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth.
- Sauté shallots gently to avoid browning, which can alter the delicate flavor.
- Use fresh Parmesan if possible for best flavor and texture.
- Constant stirring is key to release the rice’s starch and achieve a creamy consistency.
- If you prefer a mushroom-forward flavor, add some chopped porcini earlier during broth addition.
- Serve risotto immediately as it tends to thicken upon standing.
