Description
This Risotto Ai Porcini is a creamy Italian classic featuring rich dried porcini mushrooms rehydrated and cooked with Arborio rice in a flavorful broth. Enhanced with shallots, dry white wine, butter, and Parmigiano-Reggiano cheese, this comforting dish delivers deep earthy flavors and a luscious texture perfect for a cozy meal.
Ingredients
Scale
Mushrooms & 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)
Main Ingredients
- 2 large shallots, finely chopped
- 2 cups (400 g) Arborio rice
- 1/2 cup (120 ml) dry white wine
- 3 tablespoons (42 g) unsalted butter, cold
- 1 cup (100 g) grated Parmigiano-Reggiano cheese, plus extra to taste
- Salt and pepper, to taste
- Olive oil (amount as needed for sautéing)
Instructions
- Soak Porcini Mushrooms: Rinse dried porcini mushrooms under cold water to remove any grit. Place them in a bowl and cover with 2 cups (480 ml) of warm water to rehydrate, pressing gently to submerge. Let soak for 1 hour or until soft.
- Prepare Mushrooms and Strain Liquid: Remove mushrooms from soaking liquid, squeeze out excess water, and roughly chop. Strain the soaking liquid through a fine mesh strainer lined with paper towels into a saucepan, discarding the paper towels and keeping the strained liquid.
- Make Broth Mixture: Add 3 cups (720 ml) beef broth to the reserved mushroom soaking liquid in the saucepan. Bring to a boil over medium heat, then reduce heat to low and keep simmering to stay warm while cooking.
- 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 Arborio Rice: Add Arborio rice to the skillet with shallots, stirring constantly for about 1 minute until the rice is well coated with oil and slightly opaque.
- Deglaze with Wine: Pour in 1/2 cup (120 ml) dry white wine. Stir continuously until the wine nearly evaporates and the mixture becomes less sloshy and more cohesive.
- Add Broth in Stages: Gradually add the warm broth one ladle at a time, stirring constantly. Wait for the rice to absorb almost all the liquid before adding the next ladle. Continue this process for 20–25 minutes until rice is cooked al dente—a tender texture with a slight bite in the center.
- Finish with Butter and Cheese: Once al dente, add more liquid if needed to maintain moisture. Remove skillet from heat, then mix in 3 tablespoons (42 g) cold unsalted butter and 1 cup (100 g) grated Parmigiano-Reggiano cheese gently but vigorously, ensuring the risotto is creamy and slightly runny without breaking the grains or mushrooms.
- Season and Serve: Season with salt and pepper to taste. Serve immediately to maintain the creamy texture, optionally garnished with fresh parsley.
Notes
- Use vegetable broth instead of beef broth to make the dish vegetarian-friendly.
- Maintain constant stirring to release the rice’s starch and achieve a creamy risotto.
- Do not overcook the rice; al dente texture is key for authentic risotto.
- Serve immediately as risotto thickens and loses creaminess if left standing.
- Fresh parsley garnish adds a bright note and visual appeal.
