Porcini mushroom Risotto is one of the most common dish in north Italy in the fall and for the whole winter! Especially in September when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms instead! But I suggest to give yourself a little “whim”, and get dry porcini mushrooms at Whole Food Market.

I always think of my mom while I am making it! She makes the BEST risottos EVER!!!!

Ingredients:
  • A one-ounce packet dried porcini (25 g, about a packed half cup)
  • 1/2 of a small onion, finely sliced
  • 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
  • 1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
  • 1/3 cup dry white wine, warmed in a pan on the stove
  • 1 cup (50 g) frehsly grated Parmigiano
  • The water the mushrooms were soaked in, strained, and a quart of simmering water,
  • Beef or chicken broth
  • A bunch of parsley, minced
  • Salt and pepper to taste
Preparation:
Steep the porcini in a cup of warm water for twenty minutes.
Warm broth 

Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it’s lightly browned stir the rice into the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.

Stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of broth, and while it’s absorbing. Slice the mushrooms, add the mushrooms to the rice, then continue adding broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, a little bit of ground pepper, the parsley, and cover the risotto for two minutes.

Serve with the remaining grated cheese and parsley beside! I am sure that everybody will love it!

 

Rating 3.00 out of 5
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