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13
Dec

Risotto with Porcini Mushrooms

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Risotto with Porcini Mushrooms or Risotto ai Funghi Porcini is a timeless Italian dish that pays homage to the bountiful forests of Italy, particularly those rich in the prized porcini mushrooms. This dish beautifully captures the earthy and nutty flavors of the porcini, creating a creamy and comforting risotto that has become a symbol of autumnal feasts and rustic Italian cuisine. The careful balance of Arborio rice, porcini mushrooms, aromatic herbs, and rich broth showcases the culinary artistry of turning simple ingredients into a dish that celebrates the essence of the Italian countryside.

Difficulty

  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4-6 People

Timing

  • Approximately 1 hour of preparation and cooking

Cost

  • Moderate to High (depending on mushroom availability)

Italy Region

  • Veneto

Calories

  • Not Available

Ingredients

  • 2 cups Arborio rice
  • 200g (about 7 oz) fresh porcini mushrooms, cleaned and sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1/2 cup dry white wine
  • 1 liter (about 4 cups) vegetable or chicken broth, kept warm
  • Fresh thyme and parsley, chopped
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • Extra virgin olive oil
  • Butter
  • Salt and black pepper to taste

Preparation

  1. In a large skillet or wide-bottomed pan, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
  2. Add the minced garlic to the skillet, stirring until it becomes fragrant.
  3. Add the Arborio rice to the skillet, toasting it until the edges become translucent.
  4. Pour in the dry white wine, allowing it to simmer until mostly evaporated.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is cooked al dente.
  6. In a separate pan, heat a drizzle of olive oil and sauté the sliced porcini mushrooms until they release their moisture and become golden brown.
  7. Add the sautéed porcini mushrooms to the risotto, stirring to incorporate the flavors.
  8. Stir in a generous amount of grated Parmigiano-Reggiano cheese, a knob of butter, and the chopped fresh thyme and parsley.
  9. Season the risotto with salt and black pepper to taste, adjusting the consistency with additional broth if needed.
  10. Serve Risotto ai Funghi Porcini hot, garnished with extra Parmigiano-Reggiano cheese and a sprinkle of fresh herbs.
  11. Enjoy this classic Italian risotto that showcases the rich and earthy flavors of porcini mushrooms, creating a comforting and indulgent dish that captures the essence of rustic Italian cuisine.

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