The porcini mushroom risotto is the bridge between summer and autumn; it is a creamy, rich, and flavorful risotto that captures the taste of porcini mushrooms and enhances it.
If you enjoy autumn risottos, don’t miss these recipes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 502.11 (Kcal)
- Carbohydrates 74.86 (g) of which sugars 1.61 (g)
- Proteins 8.02 (g)
- Fat 18.05 (g) of which saturated 8.98 (g)of which unsaturated 4.78 (g)
- Fibers 2.50 (g)
- Sodium 490.13 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 1 cup Carnaroli rice
- 2.1 oz porcini mushrooms
- 4.2 cups vegetable broth
- 2 tbsps butter
- 1/2 carrot
- 1/4 onion
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Pot 3-quart
- 1 Small pot 2-quart
- 1 Spoon
- 1 Knife
- 1 Cutting board
Procedure
Porcini mushroom risotto is the king of autumn risottos, here is the recipe to make it at home. Firstly, I always recommend using fresh porcini mushrooms full of flavor and aroma.
Let’s start the recipe by preparing the broth. If you have time, you can make fresh broth at home. Once it’s ready, add some less prestigious mushroom pieces to enhance the flavor.
Cut the onion and carrot into small, uniform cubes for a delicate sauté.
Clean the fresh porcini mushrooms with a damp cloth or a sheet of absorbent paper and slice them thinly lengthwise to a thickness of 1/16 – 1/8 inches.
Now, place a pot on the stove with a tablespoon of extra virgin olive oil. When the oil is hot, add the onion and sauté over low heat.
Stir for a few minutes, when the onion begins to turn transparent it’s time to add the mushrooms and cook them for 2-3 minutes.
When the mushrooms start to color, add the rice and begin toasting it in the pan, which takes only a couple of minutes over high heat.
Be careful not to burn the rice or it will be bitter, stir it gently to avoid issues.
You just need to toast the rice over high heat for a couple of minutes, and when it’s ready, deglaze with room temperature dry white wine.
When the white wine has evaporated, start adding the hot broth one ladle at a time, waiting for it to be completely absorbed before adding more.
Continue cooking over medium heat following the manufacturer’s instructions, rice usually cooks in 13-17 minutes.
Now that the risotto is cooked, all you have to do is remove it from the heat and start the creaming process. Add a pat of butter and Parmesan cheese to the risotto, after 2 minutes of rest, the risotto is ready to be enjoyed.
Your porcini mushroom risotto is ready!
Plating Tips:
Porcini mushroom risotto is a very elegant dish, I recommend presenting it simply, garnished with slices of porcini mushrooms and some cheese.
Which wine to pair:
To enhance its flavor, I suggest pairing it with a red wine that is not too full-bodied, which could overpower the taste, such as a Dolcetto di Dogliani.
