Recipe for Risotto with Dried Porcini Mushrooms
The risotto with porcini mushrooms is a classic Italian Autumnal main course with a tasty and aromatic flavour coming from the King of mushrooms: the Porcino. In this recipe we use dried porcini mushrooms which are easy to find all year round but you can of course also use fresh ones if you have them.
Ingredients for 4 people
4 tablespoons of extra virgin olive oil
2 tablespoons of fresh parsley
1/2 glass of dry, white wine
1 ½ litres vegetable stock
400g Carnaroli rice
Soak the dried porcini mushrooms in warm water until plump (at least 20 minutes), remembering to retain the water.
Put the finally chopped onion and the olive oil in a saucepan. Gently cook for 5 minutes.
Add the rice and the wine and cook until the wine has evaporated.
Add the water that you have used to soak the mushrooms to the vegetable stock and start to add the liquid little by little to the rice. Cook gently and stir constantly with a wooden spoon.
When the rice is partly cooked (about after 15 minutes) add the porcini mushrooms and continue to stir, then add the liquid until the rice is completely cooked.
Add the butter and the parmesan and stir well.
Remove from the heat and add the fresh parsley.
Your risotto with porcini mushrooms in now ready to eat! Enjoy it with a glass (or two) of good Italian red wine such as San Vito Organic Chianti.