Description
This classic Risotto Ai Porcini is a rich and creamy Italian dish featuring rehydrated dried porcini mushrooms, Arborio rice, and a blend of savory broth and Parmesan cheese. The risotto is slow-cooked on the stovetop with constant stirring, resulting in a perfectly al dente texture with deep earthy mushroom flavor. Ideal for a comforting, elegant meal.
Ingredients
Scale
Mushrooms and 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 (or vegetable broth for vegetarian version)
Risotto
- 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
- Rehydrate Mushrooms: Rinse dried porcini mushrooms thoroughly under cold water to remove any grit. Place them in a bowl and cover with 2 cups of warm water. Submerge the mushrooms fully and let soak for 1 hour until softened.
- Prepare Mushrooms and Soaking Liquid: Remove mushrooms from water and squeeze gently to remove excess liquid. Roughly chop and set aside. Strain soaking liquid through a fine mesh lined with paper towels into a saucepan, discard the paper towels, and reserve the strained liquid.
- Make Broth Mixture: Add 3 cups beef broth to the reserved mushroom soaking liquid in the saucepan. Bring to a boil over medium heat, then reduce to low and keep warm, simmering gently throughout 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 Rice: Add Arborio rice to the skillet with the shallots, stirring constantly for about 1 minute until the rice is well coated with oil and turns slightly opaque.
- Deglaze with Wine: Pour in 1/2 cup dry white wine. Stir continuously until the wine nearly evaporates and the mixture becomes more cohesive and less sloshy.
- Add Broth Gradually: Start adding the warm broth mixture one ladle at a time to the rice, stirring constantly. Wait until the liquid is almost absorbed before adding the next ladle. Continue this process for 20–25 minutes until the rice is al dente—tender with a slight bite in the center.
- Finish Risotto: If needed, add a little more liquid to keep the risotto moist. Remove the skillet from heat. Stir in cold unsalted butter and grated Parmigiano-Reggiano cheese vigorously but gently to combine, achieving a creamy, slightly runny texture.
- Season and Serve: Season the risotto with salt and pepper to taste. Serve immediately to maintain its creamy texture, optionally garnished with fresh parsley.
Notes
- Soaking dried porcini mushrooms properly is key to releasing their deep flavor.
- Constant stirring while adding broth ensures a creamy risotto texture.
- Use cold butter at the end to emulsify and enhance creaminess without overcooking the rice.
- Vegetarian variation can be made by substituting beef broth with vegetable broth.
- Serve risotto immediately; it tends to thicken as it cools.
