How to Make Porcini Mushroom Risotto

Risotto with Fresh and Dried Porcini Mushrooms

Ingredients

• Dried porcini mushrooms: 20 g
• Fresh porcini mushrooms: 300 g
• Rice: 300 g
• Chicken broth: 2 liters
• Dry white wine: 150 ml
• Butter: 90 g
• Onion: 1, finely chopped
• Garlic: 2 cloves, minced
• Chopped parsley: 2 tablespoons
• Grated cheese: 100 g
• Salt and pepper to taste

Instructions

1. Soak the dried porcini mushrooms in cold water for a couple of hours, then gently squeeze out the excess water and chop them finely.
2. Finely chop the onion. Cut the fresh porcini mushrooms into small pieces. Mince the garlic.
3. In a skillet, melt 20 g of butter over low heat and sauté the garlic until soft.
4. Add the chopped fresh porcini mushrooms and sauté for 1–2 minutes, stirring frequently. Season with salt and pepper, then remove from heat.
5. In a separate pot, heat the chicken broth over low heat until it’s almost boiling. Lightly season with salt.
6. In a wide, heavy-bottomed pot, sauté the onion in 30 g of butter until translucent. Add the finely chopped soaked dried porcini mushrooms and sauté lightly.
7. Add the rinsed rice, stirring until it is coated with the butter.
8. Pour in the white wine and let it absorb completely. Then add 1–2 ladles of the broth.
9. As each addition of broth is absorbed, add another ladle. Cook for about 20 minutes, or until the rice is tender.
10. Once the rice is ready, stir in the sautéed fresh porcini mushrooms and parsley, and let it rest off the heat for 1 minute.
11. Finally, stir in the grated cheese and 40 g of very cold butter. Season with salt and pepper to taste.