Risotto con funghi porcini
It’s the season for porcini mushrooms—and after winter’s intense cold sets in, you won’t see them again until May, and only briefly. Now, when the weather’s gettting fresh and crisp, these little mushrooms are growing in the hills of Tuscany. Even if you don’t love mushrooms, try these: They’re like little melt-in-your-mouth bites.
Perhaps together with risotto with truffles, risotto with porcini is the most famous Italian rice dish. Italians will eat it only during the poricini season but the following recipe will enable you to enjoy a mushroom risotto throughout the year. Should you manage to find some fresh porcini, however, I urge you to try them, the taste is sensational!
Serves 4-6 people
- 2 litres of chicken or vegetable stock
- 4 tbsp olive oil or 50g unsalted butter
- 1 onion, peeled and very finely chopped
- 300g firm button mushrooms finely sliced
- 50g dried porcini (ceps)
- 350g carnaroli or arborio risotto rice
- 60g Parmesan, freshly grated
- 80g unsalted butter
- Salt and pepper
Put the stock in a pan, bring to the boil and keep at a low simmer.
Heat the olive oil or butter in a large pan over a low heart, add the onion and fry until soft, about 10 minutes. Add the button mushrooms and the procini (rehydrated and chopped ) and cook for 5 minutes, until soft and lightly browned.
Add the rice and stir for a minute or two, then add one or two ladles of boiling stock. Stir continuously over the heat., adding stock a ladleful at a time as each addition is absorbed. After 18-20 minutes, check for the required al dente texture- the rice should be tender with a firm bite in the centre, and the risotto should be moist.
Remove the pan from the heat, add the Parmesan and butter and stir in well. Season to taste and serve on warm plates.