Mushroom (dried Porcini) Risotto

Fresh Porcini are not easy to find, but luckily they have invented dry ones! You can find jars or sachets in any supermarket, you just need to remember to soak them in water a few hours before you start cooking them, perhaps even the night before…

Ingredients

For 4 people

Carnaroli Rice 320g

Stock cubes (beef or vegetable) 1

Water 500ml

Dried porcini 40g

Shallot 1

White wine 30ml

Olive oil 4 spoons

Butter 40g

Grated Parmesan cheese 60g

Salt A sprinkle

Pepper A generous sprinkle

Method

1. A few hours before cooking (if possible, even the night before) put the porcini in a bowl filled with water and leave it there until you need to put it in the rice.

2. In a pan, add some oil and a chopped-up split in half shallot and let it cook/fry slightly for a few minutes.

3. Meanwhile, boil up the water in another pan, add the stock cubes and keep it warm. This is the broth we need to add to the rice to cook.

4. Take the porcini out of the water and add them in the pan. Let them cook for 5/10 minutes.

5. Now add the rice to the pan with the oil and stir with a wooden spoon. We call this “toasting the rice”.

6. After a couple minutes, add the wine and put the flame high, to let the wine evaporate.

7. When the wine has evaporated (it should take only a few minutes) filter the water we soaked the porcini in and add it to the pan. Lower the flame and remove the pieces of shallot.

8. The rice should take about 15-20 minutes to cook. Regularly add some spoons of broth when needed during the cooking when the rice looks dry, and taste to know it is done. Make sure it has dried properly before you turn the pan off. When the risotto is almost cooked, add a generous sprinkle of pepper and a bit of salt, and taste it to make sure you have added enough condiments.

9. When you have turned off the pan, add the butter and Parmesan. Stir with a spoon and cover for a minute. Your risotto is done!