Adding a package of dried crumbled porcini into your mushroom risotto can bring it to the next level. Although this recipe calls for both fresh and dried porcini, if you can’t find them you can use a blend of mixed mushrooms. But I definitely recommend giving the addition of the dried and crumbled porcini!
Porcini Mushroom Risotto
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Ingredients
- 6 fresh porcini mushrooms, cleaned and chopped
- 2 cloves garlic, finely chopped
- 4 cups (1 L) vegetable stock
- 1/2 cup (60 mL) extra-virgin olive oil
- 2 medium shallots, finely diced
- Handful of dried porcini mushrooms
- 2 cups (500 mL) arborio rice
- 1 cup (250 mL) dry white wine
- Freshly grated Parmigiano-Reggiano, QB
- 1 tbsp (15 mL) butter
Instructions
Have your vegetable stock simmering in a pot.
Heat ¼ cup of Extra-Virgin Olive oil in a frying pan over medium heat. When the oil shimmers, add the garlic and cook for 20 to 30 seconds. Add the chopped porcini and sauté for about 5 minutes. Add the herbs, and salt and pepper, and cook for another few minutes, until the mushrooms are soft, silky and cooked through.
In a large risotto pan, heat the olive oil over medium-high heat. Add the shallots and cook, stirring every so often, until they become translucent. Crumble in a handful of the dried porcini and add the rice, stirring to coat each grain in the oil. Cook, stirring occasionally, until the rice becomes translucent. Add the white wine and cook until it is absorbed by the rice.
Now start to add a little warm stock a ladleful at a time. After every ladle goes in, you want to let it cook until the liquid is almost fully absorbed into the rice, stirring every so often to coax out the starches from the rice and to make sure it doesn’t stick. Keep going this way until the stock is used up and the rice is almost cooked, 15 to 16 minutes.
Stir in the mushrooms, and cook for another 1 to 2 minutes. Taste to make sure you’re happy with the way the rice is seasoned and cooked. I like a little bite to mine, but I leave that up to you.
Take it off the heat and stir in the butter and the Parmigiano. Serve immediately.