Risotto with dried porcini mushrooms is a simple, easy, and tasty first course. Its autumnal/winter aroma is given by the mushrooms, in this case, dried porcini, practical and economical. Perfect to make for any occasion, I always recommend the Carnaroli variety for risotto, with its round and firm grain. You can enrich it by adding chopped fresh parsley, special cheeses, or sausage.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2 cups vegetable broth (or water + 1/2 vegetable bouillon cube)
- 80 Carnaroli rice
- 0.7 oz golden onion
- 0.35 oz dried porcini mushrooms
- 0.35 oz butter
- 1/4 cup dry white wine
- to taste Grana Padano PDO
- to taste parsley
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Small bowl
- Knife
- Cutting board
- Steel pan
- Pot
- Ladle
- Grater
- Wooden spoon
Steps
To prepare the risotto with dried porcini mushrooms…
First, heat the vegetable broth in a pot, previously prepared or use the same amount of water where you will dissolve half a vegetable bouillon cube.
Then take the golden onion, peel it, chop it, pour it into the pan with the extra virgin olive oil, and let it soften over medium heat, stirring occasionally with a wooden spoon.
While the onion is cooking, in a bowl with hot water, soak the slightly chopped dried porcini mushrooms.
When the onion has softened, add the rice and toast it, then deglaze with dry white wine and let it evaporate.
Once the wine has evaporated, gradually add the broth and the squeezed dried mushrooms. Stir the rice occasionally with a wooden spoon and moisten it with the broth (I also added some mushroom water) when you see it starting to dry out. Cook the risotto for about 20 minutes over medium heat.
Once the rice is cooked, remove it from the heat, cream it by adding butter, grated Grana Padano, salt, pepper, and stir. If it is too dry, add a little more broth. Serve the risotto hot, adding freshly chopped parsley to taste.
