Porcini Risotto
Indulge in the creamy decadence of Porcini Risotto, a classic Italian dish that brings bold, earthy flavors to your table. This elegant recipe features rehydrated dried porcini mushrooms, which lend their rich, umami essence to every bite. Arborio rice is lovingly cooked to perfection, absorbing layers of flavor from dry white wine, aromatic shallots and garlic, and a fragrant stock infused with mushroom soaking liquid. Finished with a luxurious blend of butter, Parmesan cheese, and fresh parsley, this risotto is irresistibly creamy and bursting with flavor. Perfect for a sophisticated dinner or a cozy weeknight meal, this Porcini Risotto is a must-try for lovers of gourmet comfort food.
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Recipe Information
Ingredients
- 30 g dried porcini mushrooms
- 500 ml hot water
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium shallot
- 2 small garlic cloves
- 300 g Arborio rice
- 125 ml dry white wine
- 1 l chicken or vegetable stock
- 50 g Parmesan cheese (grated)
- 2 tbsp fresh parsley
- to taste salt
- to taste black pepper
Instructions
Place the dried porcini mushrooms in a bowl and cover with 500 ml of hot water. Let them soak for 15 minutes until rehydrated. Remove the mushrooms from the water, reserving the soaking liquid. Chop the mushrooms finely and strain the soaking liquid through a fine mesh sieve to remove any grit.
In a large skillet or heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Finely dice the shallots and mince the garlic. Add them to the pan and sauté for 2-3 minutes until softened and translucent.
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in the oil and slightly toasted.
Pour in the white wine and stir until it has been absorbed by the rice.
In a separate saucepan, heat the chicken or vegetable stock and keep it warm over low heat. Add the reserved porcini soaking liquid to the stock.
Begin adding the warm stock to the rice, one ladleful at a time, stirring frequently. Wait until each addition of stock is nearly absorbed before adding the next. Continue this process for about 20 minutes or until the rice is creamy and cooked al dente.
When the rice is almost done, stir in the rehydrated, chopped porcini mushrooms and let them heat through.
Turn off the heat and stir in the remaining 1 tablespoon of butter, grated Parmesan cheese, and chopped parsley. Season with salt and black pepper to taste.
Let the risotto rest for 1-2 minutes before serving. Serve warm, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 363 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
